NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

2 cup baby arugula

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Slice the bell peppers, zucchini, and red onion into bite-sized pieces and spread them across the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and a pinch of sea salt, then roast for 18-20 minutes until tender and caramelized.

• 4

  While the vegetables roast, season the chicken breast with dried oregano, sea salt, and black pepper.

• 5

  Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small glass jar, whisk together the remaining olive oil, lemon juice, and lemon zest to create the dressing.

• 7

  Slice the grilled chicken into thin strips.

• 8

  Place the baby arugula in a large bowl, top with the warm roasted vegetables and grilled chicken, and drizzle with the zesty lemon vinaigrette before serving.