NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup hummus

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tsp extra virgin olive oil

0.5 oz feta cheese

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Chop the zucchini, red bell pepper, and red onion into uniform, bite-sized chunks.

• 3

  In a mixing bowl, toss the chopped vegetables with the olive oil, half of the dried oregano, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly caramelized.

• 5

  While the vegetables roast, season the chicken breast with the remaining oregano, salt, and pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the heat and let it rest for 3 minutes before slicing it into thin strips.

• 7

  Spread the hummus onto a large plate or shallow bowl, using the back of a spoon to create a well in the center.

• 8

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

• 9

  Garnish the platter with crumbled feta cheese and a bright squeeze of fresh lemon juice before serving.