NUTRITION

SERVINGS

INGREDIENTS

7.5 oz chicken breast

0.25 cup cooked white rice

0.25 cup zucchini

0.25 cup red bell pepper

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch pieces and chop the zucchini and red bell pepper into bite-sized chunks.

• 3

  Place the chicken and vegetables onto the prepared sheet pan and season evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Toss the mixture together until the chicken and vegetables are well-coated in the spices, then spread them out in a single layer.

• 5

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is opaque and cooked through and the vegetables are tender.

• 6

  While the chicken is roasting, warm the pre-cooked white rice in a microwave-safe bowl or on the stovetop.

• 7

  Remove the pan from the oven and immediately drizzle the fresh lemon juice over the hot chicken and vegetables.

• 8

  Transfer the warm rice to a bowl, top with the roasted chicken and vegetables, and garnish with freshly chopped parsley before serving.