NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Jasmine rice

0.5 cup Zucchini

0.5 cup Yellow squash

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and slice the zucchini and yellow squash into half-moons.

• 3

  In a large mixing bowl, combine the chicken, zucchini, and squash with the olive oil, sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast properly.

• 5

  Bake for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 6

  While the chicken roasts, warm your pre-cooked jasmine rice in a small saucepan or microwave until steaming.

• 7

  Divide the warm rice into bowls and top with the roasted chicken and vegetable mixture.

• 8

  Garnish with freshly chopped parsley before serving for a bright and herbaceous finish.