NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium zucchini

1 medium red bell pepper

2 cups mixed greens

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Cut the chicken breast, zucchini, and red bell pepper into uniform 1-inch bite-sized pieces.

• 3

  Place the chicken and chopped vegetables on the prepared baking sheet and toss with 0.5 tbsp of the olive oil, dried oregano, sea salt, and black pepper.

• 4

  Roast in the oven for 20-22 minutes until the chicken is fully cooked and the vegetables are tender with lightly browned edges.

• 5

  While the chicken and vegetables roast, whisk together the remaining 0.5 tbsp of olive oil, balsamic vinegar, and Dijon mustard in a small bowl to create the vinaigrette.

• 6

  Remove the baking sheet from the oven and allow the chicken and vegetables to cool completely in the refrigerator for at least 30 minutes.

• 7

  In a large bowl or meal prep container, layer the mixed greens, top with the chilled roasted chicken and vegetable mixture, and drizzle with the balsamic vinaigrette just before eating.