NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup zucchini

0.5 cup cooked quinoa

0.75 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 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for a few minutes before slicing.

• 5

  In the same skillet, add the minced garlic and sliced zucchini, sautéing for 3-4 minutes until the zucchini is tender-crisp.

• 6

  Stir in the cooked quinoa and lemon juice, tossing everything together to combine and heat through for about 1 minute.

• 7

  Slice the chicken into strips and serve it over the warm zucchini and quinoa mixture, garnished with fresh chopped parsley.