NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

3 oz baby potatoes

1 cup asparagus

0.5 cup zucchini

2 cloves garlic

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 2

  Quarter the baby potatoes, slice the zucchini into half-moons, and trim the woody ends off the asparagus spears.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the baby potatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to brown and soften.

• 5

  Move the potatoes to one side of the pan, add the chicken pieces, and sear for 4 minutes until golden on all sides.

• 6

  Toss in the zucchini, asparagus, and minced garlic, then sauté everything together for 3 more minutes until the vegetables are tender-crisp.

• 7

  Remove the skillet from heat, drizzle with fresh lemon juice, and garnish with chopped parsley before serving hot.