NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.25 cup Dry quinoa

0.5 tbsp Extra virgin olive oil

1 cup Chopped zucchini

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Minced garlic

PREPARATION

• 1

  Rinse the dry quinoa under cold water and combine with 0.5 cup water in a small pot; bring to a boil, then simmer covered for 12 minutes until fluffy.

• 2

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 4

  Remove the chicken to rest on a plate, then add the minced garlic and chopped zucchini to the same skillet, sautéing for 4 minutes until tender-crisp.

• 5

  Fluff the cooked quinoa with a fork and stir in the lemon juice, lemon zest, and the remaining salt, pepper, and oregano.

• 6

  Slice the chicken into strips and serve over the lemon-herb quinoa alongside the sautéed zucchini.