NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup zucchini

0.5 cup yellow squash

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the chicken breast dry with a paper towel and season both sides with half of the sea salt, black pepper, rosemary, and thyme.

• 3

  Heat 0.5 tablespoon of olive oil in an oven-safe skillet over medium-high heat.

• 4

  Sear the chicken for 2-3 minutes per side until a golden-brown crust forms.

• 5

  Transfer the skillet to the oven and roast for 10-12 minutes, or until the internal temperature reaches 165°F.

• 6

  While the chicken is roasting, heat the remaining 0.5 tablespoon of olive oil in a separate pan over medium heat.

• 7

  Add the sliced zucchini, yellow squash, and minced garlic to the pan and sauté for 5-7 minutes until tender-crisp.

• 8

  Stir the lemon juice and the remaining salt, pepper, and herbs into the vegetable mixture.

• 9

  Remove the chicken from the oven and let it rest for 5 minutes before slicing.

• 10

  Serve the sliced herb chicken over the warm brown rice alongside the sautéed summer vegetables.