NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a grill or grill pan over medium-high heat.

• 2

  Dice the zucchini, red bell pepper, and red onion into 1-inch pieces.

• 3

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

• 4

  Roast the vegetables in the oven for 20 minutes, or until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, rub the chicken breast with the remaining olive oil, smoked paprika, and garlic powder.

• 6

  Place the chicken on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the grill and let it rest for 5 minutes before slicing.

• 8

  Drizzle the balsamic vinegar over the roasted vegetables and serve them alongside the sliced smoky chicken.