NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Hummus

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces and place them in a mixing bowl.

• 3

  Toss the vegetables with the extra virgin olive oil and half of the sea salt, black pepper, and dried oregano.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 18 minutes until tender and slightly charred.

• 5

  Season the chicken breast with the remaining sea salt, black pepper, and dried oregano.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 5 minutes before slicing it into thin strips.

• 8

  Spread the hummus in a wide circle on a large plate or shallow bowl.

• 9

  Arrange the roasted vegetables and sliced chicken on top of the hummus bed.

• 10

  Finish the platter with a drizzle of lemon juice and a sprinkle of freshly chopped parsley before serving.