NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

2 cups Asparagus spears

1 cup Sliced zucchini

0.25 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and slice the zucchini into half-moons.

• 3

  In a small bowl, whisk together half of the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

• 4

  Place the asparagus and zucchini on the baking sheet, drizzle with the remaining olive oil, and toss to coat evenly.

• 5

  Pat the chicken breast dry and coat it thoroughly with the prepared lemon-herb marinade.

• 6

  Roast the vegetables in the oven for 15 to 18 minutes until tender and slightly charred.

• 7

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

• 8

  Let the chicken rest for 3 minutes before slicing and serving over the roasted vegetable base.