NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Hummus

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Olive oil

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Slice the zucchini into rounds and the red bell pepper into thin strips.

• 3

  Toss the vegetables with 0.5 tsp of olive oil and a pinch of sea salt and black pepper on the prepared baking sheet.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized at the edges.

• 5

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

• 6

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 9

  Spread the hummus in a thick layer across the bottom of a shallow bowl or plate.

• 10

  Arrange the roasted vegetables and sliced chicken on top of the hummus.

• 11

  Finish the platter with a fresh drizzle of lemon juice for brightness.