NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium zucchini

1 medium red bell pepper

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized cubes.

• 2

  Season the chicken cubes evenly with half of the sea salt, black pepper, and dried oregano.

• 3

  Prepare the vegetables by slicing the zucchini into half-moons and chopping the red bell pepper into 1-inch pieces.

• 4

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

• 5

  Add the chicken to the hot skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Remove the charred chicken from the skillet and set it aside on a clean plate.

• 7

  In the same skillet, add the zucchini and bell peppers, sautéing for 4-5 minutes until they are tender-crisp and slightly browned.

• 8

  Stir in the minced garlic and halved cherry tomatoes, cooking for an additional 2 minutes until the tomatoes just begin to soften and burst.

• 9

  Return the cooked chicken to the skillet, drizzle with lemon juice, and sprinkle with the remaining seasonings.

• 10

  Toss everything together for 1 minute to allow the flavors to meld, then serve immediately.