NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (170g)

100g Zucchini

100g Red Bell Pepper

50g Red Onion

0.5 tbsp Olive Oil

2 cups Mixed Salad Greens

0.5 Lemon

1 clove Garlic

2 tbsp Fresh Herbs (thyme, rosemary, parsley)

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, combine the juice of 0.5 lemon, minced garlic, chopped fresh herbs, salt, and pepper.

• 3

  Pat the chicken breast dry and rub with the lemon herb mixture. Allow it to marinate for 10 minutes.

• 4

  Chop zucchini, red bell pepper, and red onion into bite-sized pieces and toss them lightly with 0.5 tbsp olive oil, salt, and pepper.

• 5

  Place the vegetables on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.

• 6

  While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the chicken breast and cook for about 5-6 minutes per side until it is crispy on the outside and reaches an internal temperature of 165°F.

• 7

  In a bowl, combine the mixed salad greens with a squeeze of lemon juice and a pinch more of chopped herbs if desired.

• 8

  Slice the chicken breast and arrange it over the salad. Top with the roasted vegetables.

• 9

  Drizzle any remaining pan juices or a light extra drizzle of lemon olive oil dressing over the top and serve immediately.