NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

2 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  Season the chicken breast with garlic powder, salt, and pepper. Lay it on the baking sheet and lightly spray with olive oil if desired for extra crispiness.

• 3

  Place the chicken in the oven and bake for 18-20 minutes or until cooked through. For extra crispiness, you can broil for an additional 2 minutes if needed.

• 4

  While the chicken bakes, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper, and spread them evenly on another baking sheet.

• 5

  Roast the vegetables in the oven for about 15-18 minutes until they are tender and slightly caramelized, stirring halfway through.

• 6

  In a small bowl, whisk together tahini, lemon juice, a splash of water to achieve the desired consistency, and a pinch of salt. Adjust flavor as needed.

• 7

  Slice the baked chicken into strips or bite-sized pieces. Assemble your bowl by layering the roasted vegetables and chicken. Drizzle generously with the creamy tahini dressing.

• 8

  Enjoy your balanced, crispy chicken and roasted vegetable bowl as a nourishing meal for breakfast, lunch, or dinner.