NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 tbsp Olive oil

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Bell peppers

1 cup Zucchini

0.25 cup Red onion

0.25 cup Black beans

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and heat a grill pan or outdoor grill over medium-high heat.

• 2

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

• 3

  Place the chicken breast in a shallow dish, coat it with half of the marinade, and let it sit for 10 minutes to absorb the flavors.

• 4

  Toss the sliced bell peppers, zucchini, and red onion with the remaining 0.5 tablespoon of olive oil and the rest of the marinade until evenly coated.

• 5

  Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 18 to 20 minutes, adding the black beans to the tray for the final 5 minutes to warm through.

• 6

  While the vegetables roast, grill the chicken breast for 6 to 7 minutes per side until beautifully charred and the internal temperature reaches 165°F.

• 7

  Slice the grilled chicken and serve it over the roasted vegetable and bean mixture, garnished with a sprinkle of fresh cilantro.