NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.5 oz feta cheese

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Chop the zucchini, red bell pepper, and red onion into 1-inch chunks.

• 3

  Toss the chopped vegetables on the baking sheet with 0.5 tbsp olive oil, 0.5 tsp oregano, and a pinch of salt and pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and have developed a slight char.

• 5

  While the vegetables roast, season the chicken breast with garlic powder, the remaining 0.5 tsp oregano, salt, and pepper.

• 6

  Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

• 7

  Pour the lemon juice into the skillet during the last minute of cooking to glaze the chicken.

• 8

  Serve the chicken alongside the roasted vegetables and garnish with crumbled feta and fresh parsley.