Makes 2 Servings
Macros: 241 Cal, fat 11g, Carbs 10g, Fibre 3g, Protein 27g
1 Red Bell Pepper (sliced)
1/2 Orange Bell Pepper (sliced)
1/2 Green Bell Pepper (sliced)
1 tbsp Extra Virgin Olive Oil
227 grams Chicken Breast
1 1/2 tsps Cumin
1 1/2 tsps Chili Powder
Sea Salt & Black Pepper (to taste)
Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
In a large bowl, toss the sliced bell peppers with the olive oil. Transfer to a baking sheet and add the sliced chicken breast. Sprinkle with cumin, chilli powder, salt and pepper.
Bake for 30 minutes, or until chicken is cooked through.
Divide between bowls or containers. Enjoy!
Leftovers: Keeps well in the fridge for 3 days.
More Carbs: Serve with brown rice, quinoa or black beans.
More Fat: Serve with avocado or cheese.
Vegan/Vegetarian: Use tofu or chickpeas instead of chicken.