Ingredients
2 boneless skinless chicken breasts
1 lemon (zested and juiced)
3 garlic cloves (minced)
1 tsp dried oregano
1 tsp dried thyme
1/4 cup extra virgin olive oil
1 tbsp apple cider vinegar
Salt and pepper to taste
1 lb zucchini noodles
2 cups baby spinach
1 cup cherry tomatoes
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley
1 tbsp extra virgin olive oil (for drizzling)
Instructions
In a bowl, whisk together lemon zest and juice, minced garlic, oregano, thyme, 1/4 cup olive oil, apple cider vinegar, salt, and pepper to make the marinade.
Place the chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 15 minutes.
Preheat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, or until fully cooked (165°F internal temperature). Let rest for 5 minutes before slicing.
Meanwhile, sauté zucchini noodles in a bit of olive oil for 2-3 minutes. Toss with baby spinach and cherry tomatoes.
Arrange the chicken on a plate, top with zucchini-spinach mixture, sprinkle with feta cheese and fresh parsley. Drizzle with 1 tbsp olive oil just before serving.
Notes
Marinate the chicken for up to 4 hours in the fridge for deeper flavor.
Zucchini noodles can be made in advance.
To boost healthy fats, increase the amount of olive oil or add avocado.
- Prep Time: 15
- Cook Time: 12
- Category: Low Calorie Meals
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Keto, High Protein, Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 140mg