NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform 1-inch pieces.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 20 minutes, or until they are tender and have slightly caramelized edges.

• 5

  While the vegetables roast, season the chicken breast evenly with the dried oregano, garlic powder, lemon zest, and the remaining sea salt and pepper.

• 6

  Heat the remaining olive oil in a medium skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 8

  During the last minute of cooking, pour the lemon juice over the chicken to deglaze the pan and coat the meat.

• 9

  Remove the chicken from the heat and let it rest for 3 minutes before slicing and serving alongside the roasted vegetables.