NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Cherry tomatoes

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic vinegar

1 tbsp Grated parmesan cheese

PREPARATION

• 1

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

• 2

  Toss the sliced zucchini, chopped red bell pepper, and cherry tomatoes with 0.5 tbsp of olive oil, salt, and pepper.

• 3

  Spread the vegetables in a single layer and roast for 18 minutes until the tomatoes are blistered and the zucchini is tender.

• 4

  While vegetables roast, season the chicken breast evenly on both sides with dried oregano, dried basil, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Stir the minced garlic into the skillet during the last minute of cooking, sautéing until fragrant but not browned.

• 8

  Drizzle the balsamic vinegar into the skillet to glaze the chicken, then serve immediately alongside the roasted vegetables with a sprinkle of parmesan cheese.