Ingredients
4 boneless skinless chicken breasts (6 oz each)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 medium zucchinis, sliced
1 red onion, quartered
3 cloves garlic, minced
1 lemon, zested and juiced
2 tbsp olive oil
1 tbsp dried oregano
1 tsp salt
1 tsp black pepper
1/4 tsp smoked paprika (optional)
Fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C)
Line a rimmed baking sheet with parchment paper
In a small bowl, mix olive oil, garlic, lemon zest, oregano, salt, pepper, and paprika
Arrange chicken breasts on the sheet pan and brush with half the spice mixture
Layer bell peppers, zucchini, and red onion around chicken; drizzle with remaining spice mix
Roast for 20 minutes, flip chicken and vegetables, and roast 5 more minutes until chicken reaches 165°F and veggies are caramelized
Rest 5 minutes before serving; drizzle with fresh lemon juice
Notes
Use a wire rack under the parchment paper for even airflow
Substitute butternut squash or eggplant if desired
Chicken can be pre-seasoned and stored in refrigerator for 24 hours prior to roasting
Leftovers keep for 4 days in airtight container
- Prep Time: 15
- Cook Time: 25
- Category: Low Calorie Meals
- Method: Roasting
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg