NUTRITION

SERVINGS

INGREDIENTS

27.5 oz chicken breast

5 tbsp extra virgin olive oil

5 tbsp fresh lime juice

2.5 tsp chili powder

1.25 tsp ground cumin

1.25 tsp garlic powder

1.25 tsp sea salt

1.25 tsp black pepper

5 cups bell peppers

5 cups zucchini

1.25 cups red onion

2.5 cups black beans

5 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 3.5 tablespoons of the olive oil, lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper to create the bulk marinade.

• 3

  Place the chicken breasts in a large shallow dish, coat them with exactly half of the marinade, and let them marinate for 10 minutes.

• 4

  Slice the bell peppers, zucchini, and red onion into bite-sized pieces and toss them with the remaining 1.5 tablespoons of olive oil and the other half of the marinade.

• 5

  Spread the vegetables in a single layer across two large parchment-lined baking sheets and roast for 18 to 20 minutes, stirring in the black beans for the final 5 minutes.

• 6

  While the vegetables roast, grill the chicken breasts for 6 to 7 minutes per side until they are beautifully charred and reach an internal temperature of 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing into strips.

• 8

  Divide the roasted vegetable and bean mixture evenly into 5 meal prep containers, top with the sliced chicken, and garnish each with a tablespoon of fresh cilantro.