NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium zucchini

0.5 cup cherry tomatoes

2 tbsp basil pesto

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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 half-moons and place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with olive oil, sprinkle with half of the sea salt and black pepper, and toss until evenly coated.

• 4

  Roast the vegetables in the oven for 15-18 minutes until the zucchini is tender and the tomatoes have just begun to blister.

• 5

  While the vegetables are roasting, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Remove the skillet from the heat, drizzle the chicken with lemon juice, and spread the basil pesto evenly over the top of the breast.

• 8

  Plate the pesto-topped chicken alongside the roasted zucchini and tomatoes, drizzling any remaining pan juices over the vegetables.