NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Cherry tomatoes

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 3

  Place the zucchini, bell pepper, and halved cherry tomatoes on the baking sheet; toss with 0.25 tsp of olive oil, dried oregano, and a pinch of salt and pepper.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and show slight golden-brown charred edges.

• 5

  While the vegetables roast, season the chicken breast evenly with garlic powder and the remaining salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat with the remaining 0.25 tsp of olive oil.

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 9

  Assemble your bowl by placing the roasted vegetables at the base and topping with the sliced chicken.

• 10

  Drizzle the entire bowl with fresh lemon juice and garnish with finely chopped parsley before serving.