NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 medium zucchini

1 medium red bell pepper

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a grill pan or outdoor grill over medium-high heat.

• 2

  Slice the zucchini into rounds and the red bell pepper into thick strips.

• 3

  Toss the vegetables with 0.5 tablespoons of olive oil, 0.25 teaspoons of sea salt, and the black pepper.

• 4

  Spread the vegetables on a parchment-lined baking sheet and roast for 18-20 minutes until tender and slightly browned.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, smoked paprika, oregano, and the remaining sea salt.

• 6

  Coat the chicken breast thoroughly with the marinade and place on the hot grill pan.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing it against the grain.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.