NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Zucchini

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Slice the zucchini into 1/2-inch thick half-moons and place them in a bowl.

• 3

  Toss the zucchini with 1/2 tablespoon of olive oil and half of the sea salt and black pepper.

• 4

  Spread the zucchini in a single layer on the baking sheet and roast for 15-20 minutes until tender and lightly browned.

• 5

  While the zucchini roasts, season the chicken breast with the remaining salt and pepper.

• 6

  Heat the remaining 1/2 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Prepare the gremolata by finely chopping the fresh parsley and garlic, then mixing them in a small bowl with the lemon zest and lemon juice.

• 8

  Let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Plate the roasted zucchini alongside the sliced chicken and spoon the fresh gremolata generously over both.