NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Yellow summer squash

1 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

1 tsp Fresh thyme

1 tbsp Lemon juice

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and slice the zucchini and yellow summer squash into half-moons about 1/2-inch thick.

• 3

  In a large mixing bowl, toss the chicken and squash with the extra virgin olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the pieces are not overcrowded to allow for proper browning.

• 5

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the squash is tender and slightly caramelized.

• 6

  Remove from the oven and immediately drizzle with fresh lemon juice while still hot.

• 7

  Garnish with freshly chopped parsley, thyme, and a sprinkle of grated parmesan cheese before serving.