NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 small Zucchini

1 medium Red Bell Pepper

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Tahini

1 tsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (205°C).

• 2

  In a small bowl, mix the olive oil with chopped fresh herbs, salt, and pepper to create a marinade.

• 3

  Coat the chicken breast evenly with the herb mixture. Place it on a baking tray.

• 4

  Chop the zucchini and red bell pepper into bite-sized pieces, and halve the cherry tomatoes. Toss the vegetables in a light drizzle of olive oil, salt, and pepper.

• 5

  Arrange the vegetables around the chicken on the baking tray.

• 6

  Roast the chicken and vegetables in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.

• 7

  While the chicken and veggies are roasting, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, a small splash of water (if needed for consistency), and a pinch of salt.

• 8

  Once cooked, slice the chicken and assemble your bowl by layering the roasted vegetables and chicken.

• 9

  Drizzle the lemon tahini sauce over the bowl, and serve warm.