NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup black beans

0.5 cup beetroot

0.5 cup carrot

0.5 cup red capsicum

0.5 tbsp olive oil

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh coriander

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and dice the beetroot and carrot into 1/2-inch pieces, and chop the red capsicum into similar sizes.

• 3

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

• 4

  Season the chicken breast with dried oregano and the remaining salt and pepper, then nestle it among the vegetables on the tray.

• 5

  Roast in the oven for 20 minutes, then add the rinsed black beans to the tray, stirring them into the vegetable mix.

• 6

  Roast for another 5 to 8 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Garnish the entire dish with freshly chopped coriander and a bright squeeze of lemon juice before serving.