NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium 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

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-inch thick half-moons and cut the chicken breast into uniform bite-sized cubes.

• 3

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

• 4

  Add the chicken and zucchini to the bowl and toss thoroughly until every piece is well-coated with the marinade.

• 5

  Spread the chicken and zucchini in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 6

  Roast in the oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the zucchini is tender.

• 7

  Remove from the oven and serve the roasted mixture immediately over the warm cooked quinoa.