Name: Roasted zucchini and chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 medium zucchini, sliced into 1/2-inch half-moons; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/4 cup white rice; 2/3 cup water; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

454 calories

Protein: 44g; 39% of calories
Carbs: 49g; 43% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the chicken and zucchini with the olive oil, garlic powder, dried basil, and most of the salt. Spread them into a single layer.
Roast for 15 to 18 minutes until the chicken is cooked through and the zucchini is browned at the edges. Done when opaque in the center of the largest piece, 165°F.
While the chicken roasts, combine the rice, water, and the remaining pinch of salt in a small saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
Remove the rice from heat and let rest, covered, for 5 minutes. Spoon the hot rice onto the plate, top with the roasted chicken and zucchini, then finish with lemon juice and parsley.

Nutrition

Ingredients

Instructions

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