NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tbsp lemon juice

1 clove garlic

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 line a large baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly slice the red onion.

• 3

  In a small bowl, whisk together 0.5 tbsp of olive oil, the minced garlic, dried oregano, and a pinch of salt and pepper.

• 4

  Place the chicken breast in a shallow dish and coat with the lemon juice and the prepared herb marinade; let it sit for 10 minutes.

• 5

  Toss the prepared vegetables on the baking sheet with the remaining 0.5 tbsp of olive oil and the remaining salt and pepper.

• 6

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

• 7

  While the vegetables roast, heat a grill pan or cast-iron skillet over medium-high heat.

• 8

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside has beautiful char marks.

• 9

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 10

  Plate the roasted vegetables alongside the sliced chicken and drizzle any remaining pan juices over the top before serving.