NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 cup Zucchini

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 2

  Place the chicken breast in a shallow dish or reusable bag and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 20 minutes.

• 3

  While the chicken marinates, trim the woody ends off the asparagus and slice the zucchini into rounds.

• 4

  Preheat your grill or grill pan to medium-high heat.

• 5

  Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  In the last 5 minutes of cooking, toss the asparagus and zucchini with the remaining marinade and place them on the grill.

• 7

  Grill the vegetables until tender and slightly charred, about 2-3 minutes per side.

• 8

  Remove everything from the grill and let the chicken rest for 5 minutes before serving with the grilled vegetables.