NUTRITION

SERVINGS

INGREDIENTS

6 oz cooked chicken thigh

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.75 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Dice the leftover chicken thighs into bite-sized pieces and chop the zucchini, bell pepper, and onion into uniform cubes.

• 2

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Add the onions and bell peppers to the skillet and sauté for 3 to 4 minutes until they become tender and fragrant.

• 4

  Stir in the zucchini and continue to cook for another 3 minutes until the edges are lightly browned but still firm.

• 5

  Add the diced chicken, sea salt, black pepper, garlic powder, and dried oregano to the pan.

• 6

  Toss the ingredients thoroughly to combine and cook for 2 to 3 minutes until the chicken is heated through.

• 7

  Remove from heat and drizzle with fresh lemon juice before serving immediately.