Name: Herb-Marinated Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium zucchini; 1 medium red bell pepper; 0.25 medium red onion

Nutrition

Per serving

507 calories

Protein: 58g; 45% of calories
Carbs: 22g; 17% of calories
Fat: 21g; 37% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, sea salt, and black pepper to create the Italian dressing marinade.
Slice the chicken breast into even 1-inch strips and chop the zucchini, red bell pepper, and red onion into uniform bite-sized chunks.
Add the chicken strips and chopped vegetables into the bowl with the marinade and toss thoroughly until every piece is well-coated in the herb mixture.
Spread the chicken and vegetables in a single layer onto the prepared baking sheet, ensuring they are not overcrowded so they roast evenly.
Place the sheet pan in the oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

Nutrition

Ingredients

Instructions

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