NUTRITION

SERVINGS

INGREDIENTS

1.1 ounces cooked Chicken Breast

1 medium Zucchini

12 grams Sliced Almonds

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Lemon Juice

0.25 teaspoon Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F and heat a grill pan or outdoor grill over medium-high heat.

• 2

  Slice the zucchini into half-inch rounds and toss them in a bowl with 1 teaspoon of the olive oil, dried oregano, and a pinch of salt.

• 3

  Spread the zucchini in a single layer on a baking sheet and roast for 12-15 minutes until tender and slightly browned.

• 4

  Season the chicken breast with a pinch of salt and pepper, then grill for about 5-6 minutes per side until the internal temperature reaches 165°F.

• 5

  While the chicken and zucchini cook, place the sliced almonds in a small dry skillet over medium heat, tossing frequently for 2-3 minutes until they are fragrant and golden.

• 6

  Measure out 1.1 ounces of the cooked chicken breast and slice it into strips.

• 7

  Plate the roasted zucchini, top with the sliced chicken, and drizzle with the remaining 0.5 teaspoon of olive oil and the fresh lemon juice.

• 8

  Garnish the dish with the toasted almonds for a satisfying crunch.