NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast (~170g)

1 cup chopped Zucchini (~124g)

1 medium Red Bell Pepper (~119g)

0.25 medium Red Onion (~40g, quartered)

2 teaspoons Olive Oil (~9g)

1 tablespoon Lemon Juice (~15g)

2 tablespoons Fresh Herbs (Parsley & Thyme)

Salt and Pepper, to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, whisk together lemon juice, olive oil, fresh herbs, salt, and pepper to create the marinade.

• 3

  Place the chicken breast between two sheets of plastic wrap and gently pound to even thickness. Brush both sides with the lemon-herb marinade.

• 4

  Arrange the chicken breast on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F and the exterior is slightly crisp.

• 5

  Meanwhile, chop the zucchini, red bell pepper, and red onion. Toss them in a separate bowl with a drizzle of olive oil, a pinch of salt, and pepper.

• 6

  Spread the vegetables out on another baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and lightly caramelized.

• 7

  Once the chicken is cooked, let it rest for a few minutes before slicing into strips.

• 8

  Assemble the bowl by laying down the roasted veggies and topping with the sliced crispy chicken. Drizzle any remaining marinade over the top if desired, and serve warm.