Name: Roasted Zucchini, Peppers, and Onion Medley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 cup zucchini; 1 cup bell pepper; 0.5 cup red onion; 1 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 cup fresh arugula

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the chicken breast into uniform 1-inch cubes for even cooking.
Slice the zucchini into half-moons, chop the bell pepper into 1-inch pieces, and thinly slice the red onion.
Place the chicken cubes and all the chopped vegetables onto the prepared baking sheet.
Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.
Toss everything thoroughly with your hands or tongs until the chicken and vegetables are evenly coated in oil and spices.
Spread the mixture into a single layer, ensuring there is space between pieces to allow for roasting rather than steaming.
Roast in the center of the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Place the fresh arugula in a large serving bowl and top with the warm roasted medley, allowing the greens to slightly wilt from the heat before serving.

Nutrition

Ingredients

Instructions

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