NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

1 tbsp lemon juice

1 clove garlic

2 tbsp fresh parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set aside to rest.

• 5

  In the same skillet, add the minced garlic, sliced zucchini, and cherry tomatoes, sautéing for 3-4 minutes until the zucchini is tender and tomatoes begin to burst.

• 6

  Stir in the lemon juice and fresh chopped parsley, tossing the vegetables to coat in the pan juices.

• 7

  Serve the pan-seared chicken over the warm cooked quinoa and top with the zesty vegetable medley.