Name: Lemon-Herb Chicken with Roasted Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 medium zucchini; 1 tbsp olive oil; 1 whole lemon; 2 cloves garlic; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

453 calories

Protein: 51g; 42% of calories
Carbs: 25g; 21% of calories
Fat: 21g; 38% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the zucchini into 1/2-inch thick rounds and place them in a bowl.
Mince the garlic and zest the lemon, then juice half of the lemon.
Toss the zucchini with 0.5 tbsp of olive oil, half of the minced garlic, half of the oregano, half of the thyme, and a pinch of salt and pepper.
Spread the zucchini on the baking sheet and roast for 15-20 minutes until tender and slightly golden.
While zucchini roasts, season the chicken breast with the remaining oregano, thyme, salt, and pepper.
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
During the last 2 minutes of cooking the chicken, add the remaining garlic to the pan and squeeze the lemon juice over the top.
Serve the chicken alongside the roasted zucchini, garnished with the fresh lemon zest.

Nutrition

Ingredients

Instructions

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