NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

0.25 cup bell pepper

0.25 cup red onion

2.25 tsp olive oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Slice the zucchini, bell pepper, and red onion into uniform bite-sized pieces.

• 3

  Toss the vegetables on the prepared baking sheet with 0.25 teaspoon of olive oil and a pinch of the sea salt and black pepper.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and the edges are slightly charred.

• 5

  In a small bowl, whisk together the remaining olive oil, lime juice, chili powder, garlic powder, ground cumin, and the remaining salt and pepper.

• 6

  Coat the chicken breast thoroughly with the chili-lime marinade and let it rest for at least 5 minutes.

• 7

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until charred and cooked through.

• 8

  Slice the chicken and serve it alongside the roasted vegetables, garnished with fresh cilantro.