NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (chopped)

1/4 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1/2 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) for roasting the vegetables.

• 2

  Toss chopped red bell pepper, sliced zucchini, and red onion in a small bowl with olive oil and dried oregano until evenly coated.

• 3

  Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.

• 4

  Meanwhile, season the chicken breast with your preferred salt and pepper. In a non-stick skillet over medium-high heat, cook the chicken breast until the exterior is crispy and the internal temperature reaches 165°F (about 5-7 minutes per side). Once cooked, slice the chicken into bite-sized pieces.

• 5

  In a bowl, layer the roasted vegetables as the base. Add the sliced crispy chicken on top.

• 6

  Warm the tomato sauce slightly (either in a microwave or on the stovetop) and drizzle it over the bowl. Sprinkle the part-skim mozzarella evenly over the top.

• 7

  Optionally, place the bowl under a broiler for 2-3 minutes to melt the cheese, mimicking the pizza effect. Serve warm and enjoy!