NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Orzo

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Cherry tomatoes

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Dice the zucchini and bell pepper into uniform pieces, then toss them on the baking sheet with the halved tomatoes, half of the olive oil, and a pinch of salt and pepper.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized around the edges.

• 4

  While the veggies roast, cook the orzo in a large pot of boiling salted water until al dente, then drain thoroughly.

• 5

  Season the chicken breast with garlic powder, salt, and pepper, then sear in a hot skillet over medium heat until golden brown and the internal temperature reaches 165°F.

• 6

  In a large mixing bowl, whisk together the remaining olive oil, lemon juice, lemon zest, and freshly chopped parsley to create a vibrant dressing.

• 7

  Slice the cooked chicken into bite-sized strips and add them to the bowl along with the warm orzo and roasted vegetables, tossing everything together until perfectly coated.