NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups zucchini

0.5 cup chickpeas

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and toss them with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the zucchini and chickpeas in a single layer on the baking sheet and roast for 20 minutes until tender and slightly browned.

• 4

  While the vegetables roast, season the chicken breast with dried oregano and sear in a pan over medium heat until it reaches an internal temperature of 165°F.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and finely chopped fresh parsley.

• 6

  Slice the cooked chicken into strips and combine with the roasted zucchini and chickpeas in a large bowl.

• 7

  Drizzle the zesty lemon-herb dressing over the mixture and toss gently before serving warm.