NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp olive oil

1 cup bell peppers

1 cup zucchini

0.25 cup chickpeas

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the sliced bell peppers, zucchini, and chickpeas with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, season the chicken breast evenly with dried oregano, garlic powder, sea salt, black pepper, and lemon juice.

• 5

  Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 5-7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the heat and let it rest for 2 minutes before slicing.

• 8

  Plate the roasted vegetable and chickpea mixture and top with the crispy lemon-herb chicken.