Lemon-Herb Chicken with Roasted Zucchini

Name: Lemon-Herb Chicken with Roasted Zucchini
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 chicken breasts (boneless, skinless, pounded to 1/2-inch thickness); 1 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 lemon (juiced and zested); 0.25 cup fresh parsley (chopped); 2 zucchinis (cut into 1/2-inch half-moons); 1 cup quinoa (cooked); 1 teaspoon salt; 0.5 teaspoon black pepper

Juicy chicken breast cutlets pan-seared to perfection with bright lemon and fragrant herbs, accompanied by tender roasted zucchini and light quinoa for a fresh, Mediterranean-inspired meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.00/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
Low-Sugar

Ingredients

2 chicken breasts (boneless, skinless, pounded to 1/2-inch thickness)
1 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.5 lemon (juiced and zested)
0.25 cup fresh parsley (chopped)
2 zucchinis (cut into 1/2-inch half-moons)
1 cup quinoa (cooked)
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C). On a baking sheet, toss 2 each zucchini half-moons with 1/2 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 15 minutes, flipping halfway, until tender and slightly caramelized.
While zucchini roasts, season 2 each chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder on both sides.
Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 4 to 6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
Remove chicken from heat. Squeeze the juice from 1/2 each lemon over the chicken in the skillet. Stir in 1/4 cup chopped fresh parsley.
Serve the lemon-herb chicken immediately with the roasted zucchini and 1 cup cooked quinoa.

Notes

You can prepare the quinoa ahead of time to make this meal even faster. For a burst of color, add a few cherry tomatoes to the zucchini before roasting.

Nutrition (per serving)

Calories: 485
Protein: 58.9 g
Carbohydrates: 26.5 g
Fat: 15.3 g
Fiber: 7.8 g
Sodium: 1280 mg
Saturated Fat: 2.7 g
Sugar: 3.5 g
Cholesterol: 145 mg