Name: Herb-Roasted Chicken Breast with Grilled Zucchini and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 medium Zucchini; 1.33 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1 tsp Dried Oregano

Nutrition

Per serving

494 calories

Protein: 39g; 31% of calories
Carbs: 31g; 25% of calories
Fat: 24g; 44% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Pat the chicken breast dry and rub with half of the olive oil, minced garlic, dried oregano, salt, and pepper.
Place the chicken on the baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F.
While the chicken roasts, slice the zucchini into rounds and toss with the remaining olive oil.
Heat a grill pan or skillet over medium-high heat and grill the zucchini slices for 3-4 minutes per side until tender and charred.
Warm the pre-cooked quinoa in a small pot or microwave.
Slice the roasted chicken and serve it over the bed of quinoa and grilled zucchini.
Drizzle the entire dish with fresh lemon juice before serving.

Nutrition

Ingredients

Instructions

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