Name: Mediterranean Herb-Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 1 tbsp extra virgin olive oil; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

486 calories

Protein: 53g; 43% of calories
Carbs: 25g; 20% of calories
Fat: 20g; 37% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Chop the zucchini into half-moons, the bell pepper into 1-inch pieces, and the red onion into wedges.
Mince the garlic clove finely.
Place the chicken breast and chopped vegetables on the prepared baking sheet.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with oregano, thyme, minced garlic, sea salt, and black pepper.
Toss the vegetables and coat the chicken thoroughly with the oil and spice mixture, ensuring even distribution.
Arrange everything in a single layer, making sure the chicken has space around it to roast properly.
Roast in the oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
Remove from the oven and drizzle the fresh lemon juice over the entire tray before serving.

Nutrition

Ingredients

Instructions

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