Mediterranean Chicken and Roasted Vegetable Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · Chicken · gluten-free, dairy-free, low-carb, high-protein
315 cal
30g protein
15g carbs
15g fat
per serving · estimated
Ingredients
- 4 pieces (about 1.5 lbs) Chicken breast (boneless, skinless)
- 1 large Zucchini
- 1 Red bell pepper
- 1 pint Cherry tomatoes
- 1 1/2 tbsp Olive oil
- 1 Lemon
- 2 Garlic cloves
- 1/2 tsp Dried oregano
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat the oven to 400°F (200°C). Slice zucchini and red bell peppers into strips. Halve the cherry tomatoes.
- 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.
- 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.
- While roasting, juice half a lemon and set aside.
- 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.
- 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.
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