NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 cup zucchini

0.5 oz feta cheese

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together half of the lemon juice, dried oregano, sea salt, and black pepper.

• 2

  Coat the chicken breast thoroughly with the lemon-herb mixture and let it marinate for 5 minutes.

• 3

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

• 4

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing into thin strips.

• 6

  In the same skillet, add the minced garlic and sliced zucchini, sautéing for 3 to 4 minutes until tender-crisp and lightly browned.

• 7

  In a serving bowl, fluff the warm cooked quinoa and toss it with the remaining lemon juice and fresh lemon zest.

• 8

  Top the quinoa with the sautéed zucchini and the sliced lemon-herb chicken.

• 9

  Finish the bowl by sprinkling the crumbled feta cheese over the top for a bright and tangy finish.