NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil, a pinch of sea salt, and a pinch of black pepper.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred on the edges.

• 5

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

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken breast to the skillet and cook 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 3 minutes before slicing it into thin strips.

• 9

  Assemble the bowl by placing the roasted vegetables at the base and topping them with the sliced chicken.

• 10

  Finish the dish by adding the sliced avocado and drizzling fresh lemon juice over the top.