NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

3 clove garlic

1 medium zucchini

1 medium red bell pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and slice into bite-sized 1-inch cubes.

• 2

  In a small bowl, combine the dried rosemary, dried thyme, sea salt, and black pepper, then toss with the chicken to coat evenly.

• 3

  Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 4

  Add the chicken to the hot skillet and sear until golden brown on all sides, approximately 5 to 6 minutes.

• 5

  While the chicken sears, mince the garlic, slice the zucchini into half-moons, and chop the bell pepper into 1-inch pieces.

• 6

  Add the garlic, zucchini, and bell pepper to the skillet, stirring frequently to incorporate with the chicken juices.

• 7

  Sauté the mixture for an additional 5 to 7 minutes until the vegetables are tender-crisp and the chicken is fully cooked through.

• 8

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.