NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Bell pepper

0.5 cup Red onion

0.5 cup Zucchini

0.5 tbsp Extra virgin olive oil

0.25 cup Black beans

0.25 whole Avocado

2 cup Romaine lettuce

1 tbsp Lime juice

0.5 tsp Cumin

0.5 tsp Chili powder

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

  Slice the bell pepper, red onion, and zucchini into uniform strips.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 5

  While vegetables roast, season the chicken breast evenly with cumin, chili powder, sea salt, and black pepper.

• 6

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

• 7

  Remove the chicken from the pan, let it rest for 5 minutes, then slice into thin strips.

• 8

  Rinse and drain the black beans thoroughly.

• 9

  Assemble the bowl by placing the chopped romaine lettuce at the base.

• 10

  Arrange the roasted vegetables, black beans, sliced chicken, and avocado on top of the greens.

• 11

  Finish the bowl with a fresh squeeze of lime juice for brightness.