Oregano Chicken with Spinach and Zucchini Salad

Ingredients

• Chicken Breast200 g
• Oregano1/4 tablespoon (1 g)
• Spinach1 cup (30 g)
• Zucchini1/4 count (50 g)
• Tomato1/4 count (33 g)
• Oil1.5 tablespoon (15 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat 1/3 of the oil in a grill or pan over medium-high heat. While heating, season the chicken breast with salt and pepper.

2. 2

   Step 2

   Once heated, add the chicken to the pan and cook over medium heat for 4-6 minutes per side. When flipping, sprinkle with oregano.

3. 3

   Step 3

   Remove when done and slice.

4. 4

   Step 4

   Simultaneously, preheat a pan with the remaining oil.

5. 5

   Step 5

   Meanwhile, slice the tomato and zucchini.

6. 6

   Step 6

   Add to the pan once heated and season with salt and pepper. Cook over medium heat for 2-3 minutes per side.

7. 7

   Step 7

   When tender, remove and mix with the spinach leaves.

8. 8

   Step 8

   Season with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the oregano chicken with spinach and zucchini salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken with Spinach and Zucchini Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.