NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cups sliced zucchini

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon zest

PREPARATION

• 1

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

• 2

  Place the sliced zucchini on the baking sheet and toss with 0.5 tbsp of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Pat the chicken thighs dry with a paper towel and season both sides evenly with the dried oregano, garlic powder, lemon zest, and the remaining salt and pepper.

• 4

  Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

• 5

  Place the chicken thighs in the skillet and sear for 4-5 minutes until a deep golden crust develops on the bottom.

• 6

  Flip the chicken and transfer the skillet to the oven along with the baking sheet of zucchini.

• 7

  Roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender with slightly caramelized edges.

• 8

  Remove from the oven and drizzle the fresh lemon juice over the chicken and zucchini to brighten the flavors before serving.