NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

1 teaspoon Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, combine olive oil, lemon juice, garlic powder, ground cumin, paprika, salt, and pepper to create the marinade.

• 3

  Place the chicken breast in a shallow dish and coat it evenly with half of the marinade. Let it sit for at least 15 minutes.

• 4

  Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in the remaining marinade.

• 5

  Arrange the marinated vegetables on a baking sheet lined with parchment paper. Roast them in the preheated oven for 20-25 minutes until tender and lightly charred.

• 6

  While the vegetables roast, grill or pan-sear the chicken breast for about 6-7 minutes on each side or until fully cooked.

• 7

  Allow the chicken to rest for a few minutes before slicing it thinly.

• 8

  Assemble the bowl by placing a bed of roasted vegetables and topping with sliced chicken, then garnish with additional lemon juice or fresh herbs if desired.