NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Hummus

0.5 cup Bell pepper

0.5 cup Zucchini

0.5 cup Red onion

1 tsp Extra virgin olive oil

0.5 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Toss the sliced bell pepper, zucchini, and red onion with the olive oil, dried oregano, and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18 minutes until they are tender and slightly charred.

• 4

  While the vegetables roast, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 3 minutes to keep it juicy, then slice it into thin strips.

• 7

  Spread the hummus in a wide circle on a large plate or shallow bowl to create a base.

• 8

  Arrange the roasted vegetables and sliced chicken on top of the hummus.

• 9

  Finish the platter with a sprinkle of crumbled feta cheese, a drizzle of lemon juice, and fresh parsley.