NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup red onion

0.25 cup hummus

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp fresh parsley

1 wedge lemon

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the chicken and vegetables with the extra virgin olive oil, sea salt, black pepper, and dried oregano until well coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper browning.

• 5

  Roast for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 6

  While the chicken and vegetables roast, spread the hummus in a smooth layer across the bottom of a shallow serving bowl.

• 7

  Remove the tray from the oven and carefully pile the roasted chicken and vegetable mixture on top of the hummus.

• 8

  Garnish with finely chopped fresh parsley and serve with a fresh lemon wedge to squeeze over the platter for a bright finish.