NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Sliced Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, half of the olive oil, dried oregano, salt, and pepper.

• 2

  Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it is well coated; let it sit for at least 10 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat.

• 4

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 5

  While the chicken is grilling, place the sliced zucchini in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

• 6

  Warm the pre-cooked quinoa in a small pan or microwave.

• 7

  Toss the warm quinoa and steamed zucchini with the remaining olive oil and a pinch of salt.

• 8

  Slice the grilled chicken and serve it over the quinoa and zucchini bed.