NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

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 line a large baking sheet with parchment paper.

• 2

  Chop the bell pepper, zucchini, and red onion into uniform 1-inch pieces to ensure even roasting.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and show slight caramelized edges.

• 5

  While the vegetables roast, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, and dried oregano in a small bowl.

• 6

  Season the chicken breast with the remaining salt and pepper, then brush both sides with half of the prepared lemon-garlic mixture.

• 7

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.

• 9

  Drizzle the remaining lemon-garlic glaze over the sliced chicken and serve immediately alongside the roasted vegetables.