NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon zest

1 clove garlic

0.25 oz walnuts

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the zucchini into 1/2-inch thick rounds and toss them on the baking sheet with 0.5 tbsp of olive oil, half the salt, and half the pepper.

• 3

  Spread the zucchini in a single layer and roast for 15-18 minutes until tender and starting to brown at the edges.

• 4

  While the zucchini roasts, season the chicken breast with the remaining salt and pepper. Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.

• 5

  Sear the chicken for 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.

• 6

  Prepare the gremolata by finely chopping the parsley and walnuts, then mixing them in a small bowl with the lemon zest and minced garlic.

• 7

  Slice the rested chicken breast and plate it alongside the roasted zucchini. Drizzle with fresh lemon juice and top generously with the walnut gremolata.