NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-inch thick rounds and toss them in a bowl with 0.5 tablespoons of olive oil, half the sea salt, and half the black pepper.

• 3

  Spread the zucchini in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly caramelized.

• 4

  While the zucchini roasts, season the chicken breast on both sides with the dried oregano, garlic powder, and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F.

• 7

  During the last minute of cooking, pour the lemon juice and lemon zest over the chicken, swirling the pan to create a light, aromatic glaze.

• 8

  Remove the pan from the heat and let the chicken rest for 3 minutes before serving it alongside the roasted zucchini, garnished with chopped fresh parsley.