NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

0.5 cup zucchini

0.5 cup red bell pepper

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board while you prepare the vegetables.

• 5

  In the same skillet, add the minced garlic, diced zucchini, and red bell pepper, sautéing for 3-4 minutes until the vegetables are tender yet vibrant.

• 6

  Stir the cooked quinoa, lemon juice, and lemon zest into the skillet with the vegetables, tossing for 1 minute to warm everything through.

• 7

  Slice the rested chicken into strips and serve it over the quinoa and vegetable mixture, finishing with a sprinkle of crumbled feta cheese.