NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-inch thick rounds and place them in a mixing bowl.

• 3

  Toss the zucchini with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 4

  Spread the zucchini in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.

• 5

  While zucchini roasts, pat the chicken breast dry and season both sides with dried oregano and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.

• 7

  Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden.

• 8

  Turn the heat to low, then add the minced garlic, lemon juice, and lemon zest to the pan, swirling to coat the chicken for 60 seconds.

• 9

  Plate the chicken alongside the roasted zucchini and garnish the entire dish with fresh chopped parsley.