NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the broccoli florets, bell pepper, and zucchini with 0.5 tablespoons of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly charred.

• 5

  While vegetables roast, season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Heat a grill or grill pan over medium-high heat and lightly brush with the remaining 0.5 tablespoons of olive oil.

• 7

  Grill 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 before slicing into strips.

• 9

  Plate the roasted vegetables, top with the sliced chicken, and drizzle the fresh lemon juice over the entire dish before serving.