NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 tbsp olive oil

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.5 cup cherry tomatoes

1 oz feta cheese

1 oz kalamata olives

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp sea salt

0.5 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the zucchini into half-moons, the bell pepper into strips, and the red onion into thick wedges.

• 3

  On a large rimmed baking sheet, toss the zucchini, peppers, onions, and tomatoes with the first tablespoon of olive oil and half of the salt, pepper, and oregano.

• 4

  Roast the vegetable medley for 20 minutes until tender and slightly charred at the edges.

• 5

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

• 6

  Heat the second tablespoon of olive oil in a large skillet over medium-high heat.

• 7

  Saute the chicken for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the skillet during the final minute of cooking, stirring constantly to prevent burning.

• 9

  Pour the lemon juice into the skillet to deglaze, scraping up any flavorful browned bits from the bottom.

• 10

  Serve the chicken alongside the roasted vegetables, garnished with crumbled feta and sliced olives.