NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

0.5 tbsp extra virgin olive oil

1 cup diced zucchini

0.5 cup diced red bell pepper

0.25 cup diced red onion

1 clove minced garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Place the diced zucchini, red bell pepper, and red onion on the baking sheet; drizzle with half of the olive oil and season with a pinch of the sea salt and black pepper.

• 3

  Toss the vegetables to coat evenly and roast for 18-20 minutes until the edges are golden and tender.

• 4

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Add the ground chicken to the skillet, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.

• 6

  Stir in the minced garlic, dried oregano, and smoked paprika, sautéing for 2 minutes until the spices are fragrant.

• 7

  Remove the roasted vegetables from the oven and fold them into the skillet with the chicken, tossing well to combine.

• 8

  Divide the mixture into meal prep containers and allow to cool slightly before refrigerating for a ready-to-eat lunch.