Name: Chicken with roasted zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and sliced in half horizontally; 2 1/2 medium zucchinis, sliced into 1/2-inch half-moons; 1 1/2 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 1/2 tbsp fresh parsley, chopped; 1 tbsp lemon juice

Nutrition

Per serving

469 calories

Protein: 50g; 42% of calories
Carbs: 18g; 15% of calories
Fat: 23g; 43% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry and sliced in half horizontally
2½ medium zucchinis, sliced into 1/2-inch half-moons
1½ tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
¼ tsp garlic powder
2½ tbsp fresh parsley, chopped
1 tbsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini with half the olive oil, half the salt, half the black pepper, and half the garlic powder. Spread in a single layer so the pieces do not touch. Roast for 12 minutes, flip, and roast for 8 minutes more until tender and browned.
While the zucchini roasts, season the chicken breast halves with the remaining salt, black pepper, and garlic powder.
Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, flip, and cook for 5 minutes more until the center is opaque and reaches 165°F. Remove from the heat and let rest for 5 minutes.
Slice the chicken against the grain. Arrange the chicken and roasted zucchini on a plate. Drizzle everything with lemon juice and scatter the parsley over both the chicken and the zucchini.

Nutrition

Ingredients

Instructions

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