NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup cherry tomatoes

1.5 tbsp orzo pasta

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the red and green peppers into bite-sized pieces and place them on the baking sheet with the cherry tomatoes.

• 3

  Drizzle the vegetables with 0.5 tablespoons of olive oil and a pinch of salt and pepper, then roast for 15-18 minutes until tender and slightly charred.

• 4

  While vegetables roast, bring a small pot of salted water to a boil and cook the orzo until al dente, about 8-9 minutes, then drain.

• 5

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

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  In a small bowl, whisk together the lemon juice and minced garlic to create a simple dressing.

• 8

  Slice the chicken and toss it with the cooked orzo, roasted vegetables, and the lemon-garlic dressing in a large bowl before serving.