NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium red bell pepper

1 medium yellow bell pepper

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Core and slice the red and yellow bell peppers into thin strips, and halve the cherry tomatoes.

• 3

  Place the peppers and tomatoes on the baking sheet, drizzle with half of the olive oil, and sprinkle with the sea salt.

• 4

  Roast the vegetables in the oven for 20-25 minutes until the peppers are tender and edges are slightly charred.

• 5

  While the vegetables roast, season the chicken breast with black pepper and dried oregano, then grill or pan-sear over medium-high heat until cooked through.

• 6

  Allow the chicken to rest for 5 minutes before slicing into bite-sized strips or cubes.

• 7

  In a large mixing bowl, combine the roasted peppers, tomatoes, and sliced chicken with the remaining olive oil and balsamic vinegar.

• 8

  Toss gently to coat, top with the crumbled feta cheese, and serve while the vegetables are still warm.