NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

0.5 cup cherry tomatoes

0.5 medium sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F. Peel and cube the sweet potato, then toss with a small drizzle of oil and roast on a parchment-lined sheet for 20 minutes until tender.

• 2

  Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a cutting board. In the same skillet, add the minced garlic, sliced zucchini, and halved cherry tomatoes.

• 6

  Sauté the vegetables for 4 to 5 minutes until the zucchini is tender-crisp and the tomatoes begin to burst.

• 7

  Pour the lemon juice into the pan to deglaze, scraping up any flavorful browned bits from the chicken.

• 8

  Slice the chicken and serve it alongside the roasted sweet potatoes and the sautéed zesty vegetables.