Mediterranean Chicken and Roasted Vegetable Bowl

Mediterranean · 40 min · Chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Shop ingredients

Ingredients

• 4 pieces (about 1.5 lbs) Chicken breast (boneless, skinless)
• 2 large Zucchini
• 2 Red bell pepper
• 1 pint Cherry tomatoes
• 3 tbsp Olive oil
• 1 Lemon
• 3 Garlic cloves
• 1 tsp Dried oregano
• to taste Salt
• to taste Black pepper

Method

1. Preheat the oven to 400°F (200°C). Slice zucchini and red bell peppers into strips. Halve the cherry tomatoes.
2. In a small bowl, mix 2 tbsp olive oil, minced garlic, oregano, salt, and pepper. Rub 3 tbsp of this mixture over the chicken breasts.
3. Arrange the chicken and vegetables on a baking sheet. Roast in the oven for about 25 minutes, until the chicken is cooked through and vegetables are tender.
4. While roasting, juice half a lemon and set aside.
5. Slice the cooked chicken into strips. In a large bowl, combine roasted vegetables, chicken, cherry tomatoes, and drizzle with remaining lemon juice and 1 tbsp olive oil.
6. Toss gently to combine. Serve warm or at room temperature.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook