Name: Grilled chicken breast with zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup white quinoa; 1 medium zucchini, sliced into half-moons; 1 3/4 tsp extra virgin olive oil; 1 tsp lemon juice; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 cup water

Nutrition

Per serving

464 calories

Protein: 47g; 40% of calories
Carbs: 38g; 32% of calories
Fat: 14g; 28% of calories

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, the garlic powder, and a pinch of salt. Roast for 20 minutes until tender and browned at the edges.
In a small pot, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the zucchini roasts, whisk the remaining olive oil, lemon juice, dried basil, salt, and black pepper in a small bowl. Coat the chicken breast thoroughly in the marinade.
Heat a skillet over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque and the internal temperature reaches 165°F.
Fluff the quinoa with a fork. Serve the grilled chicken alongside the roasted zucchini and the quinoa.

Nutrition

Ingredients

Instructions

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