NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium zucchini

1 medium red bell pepper

0.25 medium red onion

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp smoked paprika

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

  In a small bowl, whisk together 0.5 tbsp of olive oil, the lemon juice, minced garlic, dried oregano, and smoked paprika.

• 3

  Coat the chicken breast thoroughly with the marinade and season with half of the sea salt and black pepper.

• 4

  Slice the zucchini into rounds, the bell pepper into strips, and the red onion into wedges.

• 5

  Toss the vegetables in a bowl with the remaining 0.5 tbsp of olive oil and the rest of the salt and pepper.

• 6

  Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 18-20 minutes until tender and slightly charred.

• 7

  While vegetables roast, grill the chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F.

• 8

  Allow the chicken to rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.