NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1.5 cups zucchini

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse the quinoa under cold water, then combine it with 0.5 cup water in a small saucepan; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

• 3

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

• 4

  Spread the zucchini in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.

• 5

  Season the chicken breast evenly on both sides with the dried oregano, remaining sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked through.

• 7

  Add the minced garlic, lemon juice, and lemon zest to the skillet during the last 2 minutes of cooking, spooning the juices over the chicken.

• 8

  Remove the chicken from the heat to rest for 3 minutes, then fluff the quinoa with a fork and serve alongside the roasted zucchini.