NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh 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

0.5 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 the 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 exactly half of the marinade, and let it marinate for 10 minutes.

• 4

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

• 5

  Spread the vegetables in a single layer on a parchment-lined baking sheet 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 breast for 6 to 7 minutes per side until beautifully charred and the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing into strips and serving over the roasted vegetables and beans, garnished with fresh cilantro.