Ingredients
1.5 lbs boneless skinless chicken breast (cut into 1-inch strips; substitute thighs for more fat)
3 medium zucchini (sliced into 1/2-inch half-moons; use yellow squash for variety)
2 tablespoons olive oil (avocado oil works for higher heat)
2 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley (chopped)
Instructions
Preheat a rimmed baking sheet in oven at 425°F (220°C) for 10 minutes
Toss chicken with 1 tablespoon oil, then add zucchini and remaining 1 tablespoon oil
Sprinkle garlic, oregano, paprika, salt, and pepper over mixture
Roast for 20 minutes, then drizzle with lemon juice and toss zucchini halfway through the final 5 minutes
Sprinkle with parsley before serving
Notes
Use parchment paper for easier cleanup
Substitute half the zucchini with cherry tomatoes for added sweetness
Let chicken rest 5 minutes before slicing for juicier results
Store leftovers airtight in fridge up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving (1.5 chicken pieces + 3/4 cup zucchini)
- Calories: 340
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg