NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Bulgur

0.5 cup Zucchini

0.5 cup Red bell pepper

2 tsp Olive oil

1 tbsp Fresh parsley

1 tbsp Fresh mint

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces and toss them on the baking sheet with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While vegetables roast, cook the bulgur by combining it with 1 cup of water in a small pot; bring to a boil, then cover and simmer for 10-12 minutes until water is absorbed.

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 7

  In a large mixing bowl, combine the cooked bulgur, roasted vegetables, minced garlic, chopped parsley, and chopped mint.

• 8

  Drizzle the lemon juice over the mixture and toss thoroughly to combine the flavors.

• 9

  Slice the cooked chicken breast into strips and serve it over the herb-flecked bulgur and vegetable base.