NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 large Garlic clove

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 medium Zucchini

0.5 cup Red bell pepper

1 tbsp Balsamic vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 3

  In a large mixing bowl, toss the broccoli florets, zucchini, and bell pepper with half of the olive oil, the balsamic vinegar, and half of the salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized at the edges.

• 5

  While the vegetables are roasting, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

• 6

  Brush the chicken breast thoroughly with the lemon-herb mixture and season with the remaining salt and pepper.

• 7

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Plate the sliced chicken alongside the roasted balsamic vegetables and serve immediately.