NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and heat an outdoor grill or grill pan to medium-high heat.

• 2

  Slice the zucchini into rounds, the bell pepper into strips, and roughly dice the red onion.

• 3

  In a large bowl, toss the vegetables with 0.5 tbsp of olive oil, the dried oregano, and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20 minutes until tender and slightly caramelized.

• 5

  While the vegetables roast, season the chicken breast with garlic powder, lemon juice, and the remaining sea salt and black pepper.

• 6

  Brush the grill grates with the remaining 0.5 tbsp of olive oil to prevent sticking.

• 7

  Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.

• 8

  Remove the chicken from the grill and let it rest for 3 minutes before serving alongside the roasted vegetables.