Name: Chicken and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6.5 oz raw chicken breast; 1 cup raw zucchini; 1 cup raw bell pepper; 0.5 cup raw red onion; 2 tsp olive oil; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Ingredients

9 items

6½ oz raw chicken breast
1 cup raw zucchini
1 cup raw bell pepper
½ cup raw red onion
2 tsp olive oil
½ tsp garlic powder
½ tsp dried oregano
¼ tsp sea salt
¼ tsp black pepper

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.
Cut the raw chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.
Slice the raw zucchini into half-moons, chop the raw bell pepper into 1-inch pieces, and dice the raw red onion.
Add the vegetables to the bowl with the chicken pieces.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with garlic powder, dried oregano, sea salt, and black pepper.
Toss everything together until the ingredients are thoroughly and evenly coated with the oil and spices.
Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces are not overcrowded to allow for even browning.
Roast for 20 to 25 minutes, tossing halfway through the cook time, until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven and let the medley rest for 2 minutes before serving warm.

Nutrition

Ingredients

Instructions

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