NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

0.5 tbsp Olive oil

1 cup Bell peppers

1 cup Zucchini

0.5 cup Red onion

1 tbsp Lemon juice

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large rimmed baking sheet, toss the chopped bell peppers, sliced zucchini, and red onion with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 18-20 minutes until they are tender and show light golden charring.

• 4

  While the vegetables are roasting, heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the ground chicken to the skillet, breaking it apart with a wooden spoon, and cook until browned and no longer pink.

• 6

  Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for about 1 minute until the spices become fragrant.

• 7

  Add the roasted vegetables directly into the skillet with the cooked chicken and toss to combine.

• 8

  Drizzle the fresh lemon juice over the mixture, give it one final toss to brighten the flavors, and serve immediately.