Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 large red bell pepper, sliced into strips
  • 1 medium zucchini, halved and sliced into half-moons
  • 1 cup cherry tomatoes, left whole
  • 1/2 large red onion, cut into wedges
  • 1/2 cup Kalamata olives, pitted
  • 2 oz low-fat feta cheese, crumbled

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
  2. Toss the chicken strips in the marinade until fully coated. Line a large rimmed baking sheet with parchment paper.
  3. Spread the sliced bell peppers, zucchini, cherry tomatoes, red onion, and olives across the prepared baking sheet. Nestle the marinated chicken strips between the vegetables, ensuring items are not overlapping to allow for proper roasting.
  4. Roast on the center rack for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes have burst.
  5. Remove from the oven and let the dish rest for 5 minutes. Garnish with crumbled low-fat feta cheese and fresh parsley if desired before serving.