NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

2 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.5 cup red onion

1 oz feta cheese

5 whole kalamata olives

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat one tablespoon of extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken breast to the hot skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  Remove the chicken from the skillet and transfer to a plate to rest for 5 minutes.

• 5

  In the same skillet, add the remaining tablespoon of olive oil along with the sliced zucchini, red bell peppers, and red onion.

• 6

  Sauté the vegetables for 5 to 6 minutes over medium heat until they are tender-crisp and have developed slight caramelized edges.

• 7

  Stir in the kalamata olives and fresh lemon juice, tossing the vegetables to ensure they are well coated and fragrant.

• 8

  Slice the rested chicken breast into strips and serve it over the sautéed vegetable medley, finishing the dish with a sprinkle of crumbled feta cheese.