NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp lemon juice

1 tsp garlic powder

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 heat a grill or grill pan over medium-high heat.

• 2

  Chop the broccoli, red bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  Toss the vegetables with 0.5 tbsp of olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper on a large baking sheet.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized.

• 5

  In a small bowl, whisk the remaining 0.5 tbsp olive oil with the lemon juice, garlic powder, and dried oregano.

• 6

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

• 7

  Grill the chicken for 6-8 minutes per side until the internal temperature reaches 165°F and the outside is golden.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.