NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup asparagus

0.5 cup cherry tomatoes

2 cloves garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into 1-inch bite-sized pieces and season evenly with the sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken pieces to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 5

  In the same skillet, add the sliced zucchini and trimmed asparagus, sautéing for 3 to 4 minutes until they are tender-crisp.

• 6

  Stir in the minced garlic and halved cherry tomatoes, cooking for another 2 minutes until the tomatoes begin to soften and the garlic is fragrant.

• 7

  Return the chicken and any accumulated juices to the skillet, drizzle with fresh lemon juice, and toss everything together to combine.

• 8

  Garnish the dish with chopped fresh parsley and serve immediately while hot.