NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz halloumi cheese

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast into bite-sized cubes and slice the zucchini and bell pepper into even rounds and strips.

• 3

  In a bowl, toss the chicken and vegetables with olive oil, dried oregano, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 18-20 minutes until the chicken is cooked through and vegetables are tender.

• 5

  While the vegetables roast, slice the halloumi cheese into 1/4-inch thick slabs and pat them dry with a paper towel.

• 6

  Heat a non-stick skillet over medium-high heat and sear the halloumi for 1-2 minutes per side until a deep golden-brown crust forms.

• 7

  Arrange the roasted chicken and vegetables on a plate, top with the warm seared halloumi, and drizzle with fresh lemon juice before serving.