NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium zucchini

1 medium red bell pepper

5 medium asparagus spears

PREPARATION

• 1

  In a small bowl, whisk together 1 tablespoon of olive oil, the lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish and pour the marinade over it, ensuring both sides are thoroughly coated, then let it sit for 10 minutes.

• 3

  While the chicken marinates, slice the zucchini into half-inch rounds, cut the bell pepper into wide strips, and trim the woody ends off the asparagus.

• 4

  Toss the prepared vegetables in a bowl with the remaining 0.5 tablespoon of olive oil until lightly coated.

• 5

  Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

• 6

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Add the vegetables to the grill during the last 8 minutes of chicken cooking time, turning them occasionally until they are tender and have distinct char marks.

• 8

  Remove everything from the grill and let the chicken rest for 5 minutes before slicing it to serve alongside the grilled vegetables.