NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Chickpeas

1 cup Chopped Broccoli

1/2 cup Sliced Bell Pepper

1/2 cup Diced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove, minced

1 tbsp Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Place it on a baking tray lined with parchment paper.

• 3

  In a bowl, toss the broccoli, bell pepper, and zucchini with olive oil, salt, and pepper.

• 4

  Place the veggies on another baking tray and roast them in the oven for about 15-20 minutes until tender and slightly charred.

• 5

  While the veggies roast, grill or pan-sear the chicken until fully cooked and slightly golden on the outside, about 6-8 minutes per side, then slice it.

• 6

  In a small bowl, mix together the remaining lemon juice, minced garlic, and chopped parsley to make a fresh dressing.

• 7

  Assemble the bowl by placing the chickpeas as a protein base, topping it with the roasted veggies, and arranging the sliced chicken over the top. Drizzle with the lemon herb dressing.

• 8

  Serve warm and enjoy your balanced, nutrient-packed meal.