Name: Chicken and roasted vegetable medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, seeded and chopped; 2 tsp extra virgin olive oil; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

428 calories

Protein: 44g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper or foil. Wash and cut the potatoes, zucchini, bell pepper, and chicken.
Place the potatoes on the sheet pan and toss with half the olive oil and a pinch of the salt. Spread them out and roast for 10 minutes.
Add the chicken pieces, zucchini, and bell pepper to the pan with the potatoes. Drizzle with the rest of the oil and sprinkle with the dried basil, garlic powder, remaining salt, and black pepper. Toss to coat and spread in a single layer. Roast for 18 minutes. Done when chicken is opaque and the edges of the vegetables are browned, 165°F.
Drizzle the fresh lemon juice over the hot chicken and vegetables, toss together, and plate.

Nutrition

Ingredients

Instructions

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