NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and heat a grill pan or outdoor grill over medium-high heat.

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces.

• 3

  On a large baking sheet, toss the broccoli florets, bell pepper, and zucchini with half of the olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred at the edges.

• 5

  While the vegetables roast, whisk together the remaining olive oil, lemon juice, garlic powder, and dried oregano in a small bowl.

• 6

  Brush the chicken breast with the lemon-herb mixture and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 3 minutes before slicing and serving alongside the roasted vegetable medley.