NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1/4 cup Hummus

Salt, Pepper, and 1/2 tsp Dried Thyme to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  In a small bowl, whisk together lemon juice, minced garlic, a pinch of salt, pepper, and dried thyme to create a marinade.

• 3

  Place the chicken breast in a shallow dish and pour half of the marinade over it. Allow it to marinate for about 15 minutes while you prepare the vegetables.

• 4

  Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Place them in a bowl and drizzle with olive oil, then toss to coat evenly. Season with salt and pepper.

• 5

  Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through for even cooking.

• 6

  While the vegetables roast, heat a skillet over medium-high heat and cook the marinated chicken breast for 5-6 minutes per side, or until fully cooked and nicely browned.

• 7

  Plate the cooked chicken alongside the roasted vegetables and add a dollop of creamy hummus on the side.

• 8

  Drizzle any remaining marinade over the chicken for an extra burst of flavor, then serve immediately.