Description
A vibrant medley of roasted vegetables and lean proteins, embodying the flavors of the Mediterranean for a wholesome dinner.
Ingredients
Scale
- 2 Bell Peppers, chopped
- 1 Zucchini, chopped
- 2 Tomatoes, chopped
- 4 cups Fresh Spinach
- 2 Chicken Breasts or Fish Fillets
- 2 tbsp Olive Oil
- 1 Avocado, sliced
- 1/2 cup Nuts (almonds, walnuts, or pine nuts)
- 1 tsp Oregano
- 1 tsp Basil
- 2 cloves Garlic, minced
- 1 Lemon, juiced
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the bell peppers and zucchini into bite-sized pieces.
- Place the veggies on a baking sheet, spreading them evenly.
- Lay your chicken or fish atop the vegetables.
- Drizzle with olive oil and season with oregano, basil, and minced garlic.
- Bake for 20-25 minutes until proteins are cooked through and veggies are tender.
- Serve with quinoa or leafy greens.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg