NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with olive oil, sprinkle with sea salt and black pepper, and toss to coat evenly.

• 4

  Roast the vegetables for 20-25 minutes until they are tender and slightly charred at the edges.

• 5

  While vegetables roast, place the chicken breast in a small pot and cover with water; bring to a gentle simmer.

• 6

  Poach the chicken for 12-15 minutes until fully cooked through, then remove from the liquid and let rest for 5 minutes.

• 7

  Use two forks to shred the chicken into thin strips and place in a mixing bowl.

• 8

  Whisk together the lemon juice, minced garlic, and dried oregano, then toss the shredded chicken in this mixture.

• 9

  Serve the zesty shredded chicken over the bed of roasted rainbow vegetables.