NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 medium Zucchini

1 tbsp Extra virgin olive oil

0.25 cup Flat leaf parsley

1 clove Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the ends of the zucchini and slice them into half-inch thick half-moons, then cut the chicken breast into uniform one-inch cubes.

• 3

  Place the chicken and zucchini on the prepared baking sheet, drizzle with the extra virgin olive oil, and sprinkle with sea salt and black pepper.

• 4

  Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and seasoning, then spread into a single layer.

• 5

  Roast in the center of the oven for 18 to 20 minutes, or until the chicken is cooked through and the zucchini is tender with slightly browned edges.

• 6

  While the tray is roasting, finely mince the fresh parsley and garlic, then combine them in a small bowl with the lemon zest and red pepper flakes to create the gremolata.

• 7

  Remove the baking sheet from the oven, drizzle the fresh lemon juice over the hot chicken and vegetables, and immediately toss with the gremolata so the residual heat releases the aromatics.

• 8

  Serve immediately while the herbs are vibrant and the chicken is juicy.