NUTRITION

SERVINGS

INGREDIENTS

9 oz Chicken breast

0 tbsp Cooked white rice

0 cup Zucchini

0 cup Red bell pepper

1 tbsp Lemon juice

0 tsp Avocado oil

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Slice the chicken breast into even 1-inch cubes and chop the zucchini and red bell pepper into bite-sized pieces.

• 2

  Heat a large non-stick skillet over medium-high heat and add the avocado oil, swirling to coat the pan surface.

• 3

  Add the chicken pieces to the skillet and season with garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Sauté the chicken for 5 to 6 minutes until golden brown on all sides and nearly cooked through.

• 5

  Toss in the zucchini and red bell pepper, continuing to cook for another 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  While the mixture cooks, warm the pre-cooked white rice in a small bowl using the stovetop or microwave.

• 7

  Drizzle the fresh lemon juice over the chicken and vegetables in the pan, stirring to deglaze and coat everything in the citrus.

• 8

  Spoon the warm rice into a bowl, top with the lemon-herb chicken and vegetable mixture, and garnish with fresh parsley.