NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Zucchini

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tsp Fresh thyme

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the pan and sear for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the skillet and set it aside on a plate to rest for 5 minutes.

• 5

  In the same skillet, add the minced garlic, sliced zucchini, and cherry tomatoes, sautéing for 3 to 4 minutes until the vegetables are tender and slightly blistered.

• 6

  Stir in the lemon juice, lemon zest, fresh parsley, and fresh thyme, scraping up any browned bits from the bottom of the pan.

• 7

  Slice the rested chicken and serve it over the warm cooked quinoa, topping with the zesty herb-vegetable mixture.