NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup zucchini

1 tbsp lemon juice

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat 0.5 tablespoon of olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.

• 5

  In the same skillet, add the remaining 0.5 tablespoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Add the sliced zucchini to the pan and sauté for 3-4 minutes until tender-crisp and slightly browned.

• 7

  Stir in the cooked quinoa and lemon juice, tossing with the zucchini to warm everything through.

• 8

  Slice the chicken into strips and serve it over the quinoa and zucchini mixture, garnishing with freshly chopped parsley.