NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup sliced zucchini

1 cup sliced red bell pepper

0.5 cup sliced red onion

1 tbsp fresh lemon juice

1 clove minced 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

  Place the sliced zucchini, bell peppers, and red onion on the baking sheet, tossing them with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables in the oven for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl to create the marinade.

• 5

  Coat the chicken breast thoroughly with the marinade and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 3 minutes before slicing and serving over the warm roasted vegetable medley.