NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cooked brown lentils

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Chop the zucchini and red bell pepper into half-inch pieces and spread them across one side of the baking sheet.

• 3

  Place the chicken breast on the other side of the sheet and season the entire tray with half of the sea salt, black pepper, and dried oregano.

• 4

  Drizzle the olive oil over the vegetables and chicken, then roast for 18 to 20 minutes until the chicken reaches an internal temperature of 165°F.

• 5

  While the tray roasts, gently warm the pre-cooked lentils in a small saucepan over low heat.

• 6

  Once the chicken is done, let it rest for 5 minutes before dicing it into bite-sized cubes.

• 7

  In a large mixing bowl, combine the warm lentils, roasted vegetables, and diced chicken.

• 8

  Add the lemon juice and the remaining salt, pepper, and oregano, then toss everything together until well combined and fragrant.