NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic powder

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 heat a grill pan or outdoor grill to medium-high heat.

• 2

  Chop the zucchini, bell peppers, and red onion into bite-sized pieces.

• 3

  Toss the chopped vegetables with 0.5 tbsp of olive oil, half of the sea salt, and half of the black pepper on a large baking sheet.

• 4

  Roast the vegetables in the oven for 18-20 minutes until they are tender and show slight charred edges.

• 5

  In a small bowl, whisk together the remaining 0.5 tbsp of olive oil, lemon juice, garlic powder, oregano, and the remaining salt and pepper.

• 6

  Brush the chicken breast thoroughly with the lemon-herb marinade.

• 7

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 8

  Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetables for a clean and satisfying meal.