NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 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 small baking sheet with parchment paper.

• 2

  Slice the zucchini into rounds and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the vegetables with half of the olive oil, a pinch of sea salt, and black pepper, then roast for 15-18 minutes until tender and slightly caramelized.

• 4

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

• 5

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

• 6

  Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Remove the skillet from heat and drizzle the fresh lemon juice over the chicken, scraping up any browned bits from the pan.

• 8

  Plate the fluffy jasmine rice and top with the roasted vegetables and the lemon-herb chicken breast.