NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken breast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 cup Zucchini

1 cup Red bell pepper

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

2 cup Baby arugula

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Season the chicken breast with half the sea salt, black pepper, and dried oregano.

• 3

  Toss the sliced zucchini, chopped bell pepper, and sliced red onion with half of the olive oil and the remaining seasonings.

• 4

  Place the chicken and vegetables on the baking sheet in a single layer.

• 5

  Roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.

• 6

  While roasting, whisk together the remaining olive oil, lemon juice, Dijon mustard, and fresh parsley in a small bowl to create the dressing.

• 7

  Slice the cooked chicken into thin strips.

• 8

  Arrange the baby arugula in a large bowl, top with the roasted vegetables and chicken, and drizzle with the lemon-herb dressing.