Name: Chicken and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz boneless skinless chicken breast; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

Nutrition

Per serving

466 calories

Protein: 54g; 45% of calories
Carbs: 20g; 17% of calories
Fat: 20g; 38% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Cut the chicken breast into bite-sized 1-inch cubes and place them in a large mixing bowl.
Chop the broccoli into small florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.
Add the chopped vegetables to the bowl with the chicken, then drizzle the entire mixture with the extra virgin olive oil.
Sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the ingredients and toss thoroughly to coat every piece.
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Remove from the oven and let the medley rest for 2 minutes before serving warm.

Nutrition

Ingredients

Instructions

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