Name: Lemon Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.5 tbsp olive oil; 1 cup zucchini; 0.5 cup red bell pepper; 1 clove garlic; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

397 calories

Protein: 56g; 56% of calories
Carbs: 12g; 12% of calories
Fat: 14g; 32% 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.
Slice the chicken breast into 1-inch bite-sized pieces to ensure even and quick cooking.
Chop the zucchini into half-moons and the red bell pepper into 1-inch squares.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
Add the chicken and vegetables to the bowl, tossing thoroughly until every piece is coated in the herb-lemon marinade.
Spread the mixture in a single layer on the prepared baking sheet, ensuring no pieces are overlapping so they roast rather than steam.
Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.
Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.

Nutrition

Ingredients

Instructions

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