NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tbsp lemon juice

1 tsp garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and set a grill or grill pan over medium-high heat.

• 2

  Slice the zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 3

  Toss the vegetables with half of the olive oil, half of the sea salt, and half of the black pepper on a parchment-lined baking sheet.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and show golden caramelized edges.

• 5

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

• 6

  Season the chicken breast with the remaining salt and pepper, then brush thoroughly with the lemon-garlic marinade.

• 7

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.