Chicken Primavera Bowl
Nutrition per serving
| Calories | 516 kcal |
| Protein | 60.4 g |
| Carbs | 20.3 g |
| Fats | 20.7 g |
| Saturated Fat | 3.4 g |
| Monounsaturated Fat | 11.6 g |
| Polyunsaturated Fat | 2.6 g |
| Sugars | 9.9 g |
| Fiber | 5.1 g |
| Sodium | 744 mg |
Ingredients
| Chicken Breast | |
| Table Salt | |
| Black Pepper | |
| Olive Oil | |
| Garlic | |
| Red Bell Pepper (capsicum) | |
| Yellow Bell Pepper (capsicum) | |
| Parsley | |
| Lemon Juice | |
| Baby Spinach | |
| Red Onion | |
| Squash, summer, Zucchini, Courgette includes skin |
1. Thinly slice red and yellow bell pepper, red onion and zucchini.
2. Chop the parsley. Mince the garlic.
3. Preheat the oven to 350 F (180 C).
4. Season chicken breast lightly with salt and ground black pepper.
5. Place chicken breasts in a non-stick baking sheet and roast for about 15 minutes or until internal temperature reaches 165 degrees F.
6. Meanwhile, heat olive oil in a large skillet over medium-high heat, then saute garlic until aromatic, about 1 minute.
7. Stir in thinly sliced onion, bell peppers and zucchini and cook until vegetables are crisp tender.
8. Carefully removed cooked chicken from the oven, then chopped coarsely. Add chopped chicken to the vegetable mixture.
9. Stir in baby spinach and chop parsley. Cook until wilted. Season with salt and pepper to taste.
10. Drizzle with lemon juice on top just before serving.