NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup white rice

1.5 cup zucchini

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and toss with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the zucchini on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.

• 4

  While the zucchini roasts, season the chicken breast on both sides with dried oregano, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In the final 2 minutes of cooking, add the minced garlic to the pan and pour the lemon juice over the chicken to create a light pan sauce.

• 7

  Prepare or reheat the cooked white rice until fluffy.

• 8

  Plate the chicken alongside the roasted zucchini and rice, drizzling any remaining lemon-garlic pan juices over the top and garnishing with fresh parsley.