NUTRITION

SERVINGS

INGREDIENTS

4.25 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 medium zucchini

1 medium red bell pepper

5 spears asparagus

PREPARATION

• 1

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

• 2

  Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated.

• 3

  Slice the zucchini into rounds, the bell pepper into wide strips, and trim the woody ends off the asparagus spears.

• 4

  Toss the prepared vegetables with the remaining marinade in a large bowl until evenly coated.

• 5

  Preheat your grill or grill pan over medium-high heat until hot.

• 6

  Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken cooks, place the vegetables on the grill and cook for 4 to 5 minutes per side until they have beautiful char marks and are tender-crisp.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the grilled vegetable medley.