NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium zucchini

1 medium red bell pepper

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and heat a grill pan or outdoor grill to medium-high heat.

• 2

  Chop the zucchini, red bell pepper, and broccoli into uniform bite-sized pieces.

• 3

  Place the vegetables on a parchment-lined baking sheet and toss with half of the olive oil, half of the sea salt, black pepper, and all of the dried oregano.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, brush the chicken breast with the remaining olive oil and season both sides with garlic powder and the remaining sea salt.

• 6

  Place the chicken on the hot grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 7

  Remove the chicken from the grill and let it rest for 5 minutes before slicing it and serving alongside the herb-roasted vegetables.