NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp 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 prepare a grill or grill pan over medium-high heat.

• 2

  Chop the zucchini, red bell pepper, and red onion into bite-sized chunks and place them on a parchment-lined baking sheet.

• 3

  Drizzle half of the olive oil over the vegetables and season with the sea salt, black pepper, and half of the dried oregano.

• 4

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

• 5

  While vegetables roast, whisk together the remaining olive oil, lemon juice, minced garlic, and the rest of the oregano in a small bowl.

• 6

  Brush the chicken breast with the lemon-herb mixture and grill 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 roasted vegetables.