NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup canned corn

1 cup zucchini

2 tbsp parmesan cheese

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Drain the canned corn and pat it thoroughly dry with paper towels to ensure it roasts rather than steams.

• 3

  On the baking sheet, toss the corn and diced zucchini with half of the olive oil, half of the sea salt, half of the black pepper, and all of the garlic powder.

• 4

  Spread the vegetables in a single layer and roast for 15-20 minutes until the corn is golden and slightly charred.

• 5

  While the vegetables roast, season the chicken breast evenly with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the roasted vegetables from the oven and immediately toss them with the parmesan cheese and chopped fresh parsley.

• 8

  Slice the chicken into strips and serve it over the warm, herb-flecked roasted corn and zucchini mixture.