Oven-Roasted Oil-Free Chicken with Vegetables

Preheat the oven to 190 degrees and let it heat up. Meanwhile, wash and dry the chicken breasts, dice them into cubes, and place them in a deep mixing bowl.

Wash the zucchini, carrots, and red bell pepper. Peel the zucchini and carrots in a checkerboard pattern and cut them into half-moons; remove the seeds from the bell pepper and cut it into julienne (long thin) strips. Add the chopped vegetables to the bowl with the chicken.

For the marinade sauce, mix freshly squeezed orange juice, grated lemon zest, salt, and black pepper in a separate bowl. Pour this sauce over the chicken and vegetables and mix with your hands until all ingredients are completely coated. Let the ingredients rest at room temperature for approximately 10-15 minutes for the sauce to be absorbed.

Spread the marinated chicken and vegetable mixture evenly onto a baking tray lined with parchment paper without draining too much of the liquid. Make sure the ingredients are distributed evenly across the tray and not piled on top of each other.

Cook in the preheated 190 degree oven for approximately 30-35 minutes until the chicken is tender and the vegetables are lightly caramelized. At the halfway point of the cooking time, remove the tray from the oven and gently flip the ingredients with a spatula to ensure they cook evenly on all sides. Serve hot.