NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 cup Cherry Tomatoes

1 cup Spinach

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Slice the zucchini lengthwise into noodles using a spiralizer or vegetable peeler and place on a baking sheet.

• 3

  Drizzle half of the olive oil over the zucchini noodles, and sprinkle with salt, pepper, and dried oregano. Toss to coat evenly.

• 4

  Roast the zucchini noodles in the oven for 10-12 minutes until tender.

• 5

  While the zucchini roasts, season the chicken breast with salt, pepper, and dried basil. Grill or pan-sear the chicken over medium heat until cooked through (internal temperature of 165°F), about 6-7 minutes per side. Let the chicken rest, then slice into strips.

• 6

  In a pan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

• 7

  Add the burst cherry tomatoes and spinach to the pan with garlic. Cook for 2-3 minutes until the tomatoes are warmed and the spinach begins to wilt.

• 8

  Combine the roasted zucchini noodles with the tomato and spinach mixture in a large serving bowl, and gently toss.

• 9

  Top the dish with sliced grilled chicken. Adjust seasoning with additional salt and pepper if needed, and serve warm.