Name: Chicken and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Red potato; 1 cup Zucchini; 1 cup Red bell pepper; 2 tbsp Sun-dried tomatoes; 1 tsp Extra virgin olive oil; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

510 calories

Protein: 41g; 31% of calories
Carbs: 62g; 47% of calories
Fat: 13g; 22% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Scrub the red potato and dice it into small half-inch cubes so they roast at the same rate as the other ingredients.
Slice the zucchini into half-moons and chop the red bell pepper into one-inch pieces.
Cut the chicken breast into uniform one-inch cubes to ensure even cooking and a juicy texture.
Spread the potato cubes on the prepared pan, drizzle with half of the olive oil, sea salt, and garlic powder, and roast for 10 minutes.
Add the chicken, zucchini, and peppers to the pan, tossing with the remaining oil, oregano, and black pepper.
Roast everything together for another 15 minutes until the chicken is golden and the vegetables are tender.
Remove from the oven and stir in the chopped sun-dried tomatoes to add a bright, concentrated flavor before serving.

Nutrition

Ingredients

Instructions

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