NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Hummus

1 medium Zucchini

1 medium Red bell pepper

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Slice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with olive oil and season with half of the sea salt, black pepper, and all of the dried oregano.

• 4

  Season the chicken breast with the remaining sea salt and black pepper.

• 5

  Place the chicken on a grill pan or skillet over medium-high heat and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred.

• 7

  Slice the cooked chicken into thin strips and halve the cherry tomatoes and cucumber.

• 8

  Spread the hummus onto a large platter or bowl and top with the roasted vegetables and fresh produce.

• 9

  Add the sliced chicken to the platter and finish with a fresh squeeze of lemon juice.