NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into 1/2-inch thick rounds and place them in a bowl.

• 3

  Toss the zucchini with half of the olive oil, half of the sea salt, half of the black pepper, and all of the dried oregano.

• 4

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

• 5

  While the zucchini is roasting, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a medium skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the pan during the last 60 seconds of cooking, stirring constantly to avoid burning.

• 9

  Remove the skillet from the heat and drizzle the lemon juice over the chicken to deglaze the pan slightly.

• 10

  Plate the chicken alongside the roasted zucchini and pour any remaining pan juices over the top.