NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

2 clove garlic

1 tbsp lemon juice

0.25 cup low-sodium chicken broth

1 tbsp fresh parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup zucchini

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until a golden crust forms and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and transfer to a plate to rest, keeping the juices in the skillet.

• 5

  Reduce the heat to medium, add the minced garlic to the skillet, and sauté for 30 seconds until fragrant.

• 6

  Pour in the low-sodium chicken broth and lemon juice, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

• 7

  Add the sliced zucchini to the skillet and sauté for 3 to 4 minutes until tender yet still vibrant.

• 8

  Stir in the fresh parsley and return the chicken to the pan, spooning the warm lemon-herb sauce over the top before serving.