NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

1 cup red bell pepper

0.5 tsp dried thyme

PREPARATION

• 1

  Preheat your outdoor grill or grill pan to medium-high heat and preheat your oven to 400°F.

• 2

  Slice the zucchini into half-moons and the red bell pepper into thin strips.

• 3

  In a large bowl, toss the sliced vegetables with 0.5 tablespoons of olive oil, the dried thyme, and a pinch of sea salt.

• 4

  Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 18-20 minutes until tender and slightly browned.

• 5

  While the vegetables roast, whisk together the remaining olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small bowl.

• 6

  Brush the chicken breast thoroughly with the lemon-herb marinade on both sides.

• 7

  Place the chicken on the hot grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the exterior has beautiful grill marks.

• 8

  Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving alongside the roasted vegetables.