NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.

• 2

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

• 3

  Drizzle the vegetables with half of the olive oil and season with half of the sea salt and black pepper; toss well to coat.

• 4

  Roast the vegetables in the oven for 18-20 minutes, or until they are tender and show light golden-brown edges.

• 5

  While the vegetables roast, pound the chicken breast to an even thickness and coat with the remaining olive oil, garlic powder, dried oregano, and the rest of the salt and pepper.

• 6

  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.

• 7

  Remove the chicken from the heat and let it rest for 5 minutes before slicing.

• 8

  Serve the grilled chicken alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice over the entire plate.