NUTRITION

SERVINGS

INGREDIENTS

2.5 ounces Chicken Breast

35 grams Basmati Rice (dry)

150 grams Zucchini

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and half of the dried oregano.

• 3

  Place the chicken on the baking sheet and roast for 18-22 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, combine the basmati rice with 1/2 cup of water in a small saucepan and bring to a boil.

• 5

  Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the water is absorbed and the rice is tender.

• 6

  Slice the zucchini into thin half-moon shapes.

• 7

  Heat the olive oil in a non-stick skillet over medium heat, then add the zucchini and the remaining oregano.

• 8

  Sauté the zucchini for 5-7 minutes until it is tender-crisp and slightly golden.

• 9

  Once the rice is done, fluff it with a fork and stir in the fresh lemon juice.

• 10

  Slice the roasted chicken breast and serve it over the bed of lemon basmati rice with the herbed zucchini on the side.