NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your grill to medium-high heat.

• 2

  In a small bowl, whisk together half the olive oil, minced garlic, chopped rosemary, thyme, lemon juice, salt, and pepper.

• 3

  Brush the herb marinade over both sides of the chicken breast.

• 4

  Slice the zucchini into thick rounds and the bell pepper into wide strips; toss with the remaining olive oil.

• 5

  Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Add the vegetables to the grill during the last 8 minutes, turning once until they are tender and have beautiful char marks.

• 7

  Let the chicken rest for 5 minutes before slicing and serving with the grilled vegetables.