NUTRITION

SERVINGS

INGREDIENTS

4.2 ounces Chicken Breast

1 medium Zucchini

1 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

0.5 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-inch rounds and place them on a baking sheet with the cherry tomatoes.

• 3

  Drizzle the vegetables with half of the olive oil and a pinch of salt and pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 15-20 minutes until the zucchini is tender and the tomatoes have blistered.

• 5

  While vegetables roast, season the chicken breast with dried oregano, garlic powder, and the remaining olive oil.

• 6

  Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the grill and let it rest for 3 minutes before slicing.

• 8

  Serve the grilled chicken alongside the roasted vegetables and finish with a squeeze of fresh lemon juice over everything.