NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups zucchini

1 tbsp 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

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and toss them on the baking sheet with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Roast the zucchini for 15 to 20 minutes until they are tender and show light golden edges.

• 4

  While the zucchini roasts, season the chicken breast evenly with the dried oregano, lemon zest, and the remaining salt and pepper.

• 5

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

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, swirling to combine and spooning the pan sauce over the chicken.

• 8

  Plate the chicken alongside the roasted zucchini and the warm cooked quinoa, drizzling any remaining pan juices over the top.