NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1.25 oz dry linguine

0.5 tbsp extra virgin olive oil

1 cup zucchini

2 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

  Season the chicken thighs evenly with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan to rest for 3 minutes, then add the minced garlic and sliced zucchini to the same skillet, sautéing for 2-3 minutes.

• 5

  Whisk in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan to create a light sauce.

• 6

  Toss the cooked linguine into the skillet with the vegetables and sauce, then top with the sliced chicken and fresh parsley.