NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your outdoor grill or grill pan to medium-high heat and preheat the oven to 400°F.

• 2

  Slice the zucchini into rounds, the red bell pepper into strips, and the red onion into wedges.

• 3

  Toss the prepared vegetables with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, dried oregano, and garlic powder to create the marinade.

• 6

  Brush the chicken breast thoroughly with the lemon-herb marinade on both sides.

• 7

  Place the chicken on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the grill and let it rest for 5 minutes to ensure the juices redistribute.

• 9

  Slice the chicken and serve it over the roasted vegetables, garnishing with freshly chopped parsley.