NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the sliced bell pepper, zucchini, and red onion on the baking sheet with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the vegetables in the oven for 18-20 minutes until they are tender and show slight charred edges.

• 4

  While vegetables roast, rub the chicken breast with the remaining olive oil, garlic powder, dried oregano, and the rest of the salt and pepper.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables and a fresh squeeze of lemon juice.