NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

1 tbsp Olive oil

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

• 2

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 3

  Slice the zucchini into rounds and the red bell pepper into bite-sized strips.

• 4

  Place the vegetables on a parchment-lined baking sheet and toss with half of the prepared marinade until evenly coated.

• 5

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight caramelization around the edges.

• 6

  While the vegetables roast, brush the remaining marinade over the chicken breast and place it on the hot grill.

• 7

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

• 8

  Remove the chicken from the grill 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.