NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

1 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and slice the zucchini into half-moons.

• 3

  Toss the vegetables with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast the vegetables for 15-18 minutes until tender and slightly caramelized at the edges.

• 5

  While veggies roast, season the chicken breast with garlic powder, oregano, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through.

• 7

  Deglaze the skillet by adding the lemon juice and zest, spooning the bright sauce over the chicken as it finishes.

• 8

  Plate the juicy chicken alongside the roasted vegetables and serve immediately.