NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.5 medium sweet potato

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove 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

  Dice the zucchini, red bell pepper, red onion, and sweet potato into uniform 1-inch cubes.

• 3

  In a large bowl, toss the chopped vegetables with 0.5 tablespoons of olive oil and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and lightly browned.

• 5

  While the vegetables roast, whisk together the remaining olive oil, lemon juice, minced garlic, dried oregano, and the remaining salt and pepper.

• 6

  Brush the chicken breast with half of the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the warm roasted vegetable medley.