NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup hummus

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly slice the red onion.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, half of the sea salt, and half of the dried oregano.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.

• 5

  While the vegetables roast, season the chicken breast with the remaining olive oil, salt, pepper, and oregano.

• 6

  Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Spread the hummus in a thick layer on a serving plate or shallow bowl.

• 8

  Slice the grilled chicken and arrange it over the hummus alongside the roasted vegetables.

• 9

  Finish the platter with a bright squeeze of fresh lemon juice over the chicken and vegetables before serving.