NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

1 tbsp lemon juice

1 medium zucchini

0.5 medium red bell pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Preheat a grill or cast-iron skillet over medium-high heat and add half of the extra virgin olive oil.

• 3

  Place the chicken on the hot surface and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.

• 4

  While the chicken cooks, slice the zucchini into rounds and the red bell pepper into thin strips.

• 5

  Sauté the vegetables in the remaining olive oil in a separate pan over medium heat until they are tender-crisp and slightly caramelized.

• 6

  In a small bowl, finely chop the fresh parsley and whisk it together with the lemon juice to create the zesty herb drizzle.

• 7

  Slice the grilled chicken and arrange it over the bed of sautéed vegetables, finishing the dish with a generous drizzle of the herb oil.