NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and heat a grill or grill pan over medium-high heat.

• 2

  Chop the red bell pepper and zucchini into bite-sized chunks.

• 3

  On a large rimmed baking sheet, toss the broccoli florets, bell pepper, and zucchini with 0.5 tablespoons of olive oil and a pinch of salt and pepper.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and the edges are slightly caramelized.

• 5

  While the vegetables roast, rub the chicken breast with the remaining 0.5 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 6

  Place the chicken on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

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

• 8

  Slice the chicken and serve it alongside the warm roasted vegetables.