NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Basil pesto

1 cup Cherry tomatoes

1 cup Zucchini

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165 degrees.

• 4

  While the chicken cooks, halve the cherry tomatoes and slice the zucchini into half-moons.

• 5

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

• 6

  Add the tomatoes and zucchini to the same skillet, sautéing for 4-5 minutes until the tomatoes are blistered and the zucchini is tender.

• 7

  Toss the sliced chicken with the basil pesto and lemon juice in a small bowl.

• 8

  Serve the pesto chicken over the roasted vegetables.