NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup bell peppers

0.5 cup zucchini

0.25 cup red onion

0.25 cup black beans

0.5 tbsp olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

0.13 whole avocado

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into bite-sized strips and chop the bell peppers, zucchini, and red onion into uniform pieces.

• 3

  In a large bowl, whisk together the olive oil, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Add the chicken and vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the spice mixture.

• 5

  Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  While the pan is roasting, rinse and drain the black beans.

• 8

  Remove the pan from the oven, toss in the black beans to warm them through with the residual heat, and drizzle the entire dish with fresh lime juice.

• 9

  Serve immediately topped with sliced avocado for a dose of healthy fats.