NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.25 cup Dry orzo pasta

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Season the chicken breast with half of the salt, pepper, and garlic powder, then roast for 20 minutes until cooked through.

• 3

  Dice the zucchini, bell pepper, and onion, toss them with half of the olive oil, and roast for 15 minutes until tender.

• 4

  Boil a pot of salted water and cook the orzo according to package directions, then drain and rinse with cold water.

• 5

  Dice the roasted chicken into bite-sized pieces and place in a large mixing bowl.

• 6

  Add the cooked orzo, roasted vegetables, lemon juice, remaining olive oil, oregano, and remaining seasonings to the bowl.

• 7

  Toss everything thoroughly and garnish with fresh chopped parsley before serving.