NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 cups Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and minced garlic.

• 4

  Slice the zucchini into half-moons or use a vegetable peeler to create thick ribbons.

• 5

  Place the chicken on the prepared sheet pan and drizzle with half of the lemon-garlic oil mixture.

• 6

  Roast the chicken for 12 minutes, then remove the pan from the oven.

• 7

  Add the zucchini to the pan, drizzle with the remaining oil mixture, and toss to coat.

• 8

  Return the pan to the oven and roast for an additional 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F and the zucchini is tender.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted zucchini.