NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tbsp lime juice

1 tsp achiote powder

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, lime juice, achiote powder, ground cumin, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the sliced bell peppers, zucchini, and red onion on one side of the prepared baking sheet.

• 4

  Drizzle half of the prepared marinade over the vegetables and toss them thoroughly to ensure even coating.

• 5

  Rub the remaining marinade over the chicken breast until fully coated and place it on the other side of the baking sheet.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 7

  Remove from the oven, let the chicken rest for 5 minutes before slicing, and garnish the entire dish with fresh cilantro.