NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp olive oil

0.25 tsp ground turmeric

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

1 clove garlic

0.5 cup cooked quinoa

1 tbsp lemon juice

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and lightly pound to an even thickness of about half an inch.

• 2

  In a small bowl, combine the turmeric, smoked paprika, sea salt, and black pepper, then rub the mixture evenly over both sides of the chicken.

• 3

  Heat the olive oil in a medium stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the pan and sear for 5-6 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.

• 6

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

• 7

  Stir the cooked quinoa into the skillet with the zucchini just to warm it through and absorb the remaining pan juices.

• 8

  Slice the chicken and serve it over the quinoa and zucchini mixture, finishing with a fresh squeeze of lemon juice.