Ingredients:

  • 60ml (1/4 cup) Extra Virgin Olive Oil
  • 4 large cloves Fresh Garlic, minced
  • 5g (1 tsp) Dried Oregano
  • 2g (1/2 tsp) Dried Thyme
  • 1g (1/2 tsp) Red Pepper Flakes
  • Sea Salt & Cracked Black Pepper to taste
  • 680g (1.5 lbs) Chicken Breast, sliced into 1-inch strips
  • 600g (3 large) Medium Zucchini, sliced into 3/4-inch half-moons
  • 150g (1 cup) Cherry Tomatoes, whole
  • 1 large Lemon, half sliced into rounds and half juiced
  • 15g (1/4 cup) Fresh Parsley, chopped

Instructions:

  1. In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, and red pepper flakes. Let the mixture sit for 10 minutes to infuse.
  2. Preheat your oven to 400°F (200°C).
  3. Arrange the chicken strips, zucchini half-moons, and cherry tomatoes on a large rimmed baking sheet. Ensure there is 'breathing room' between ingredients to prevent steaming.
  4. Pour the garlic-herb oil over the chicken and vegetables. Toss by hand to ensure every piece is thoroughly coated. Arrange lemon rounds on top.
  5. Roast in the center of the oven for 20 minutes until the chicken is cooked through and the zucchini is tender-crisp with golden edges.
  6. Remove from oven, drizzle with the remaining lemon juice, and garnish with fresh chopped parsley before serving.