Herb-Roasted Chicken Breast with Quinoa and Sautéed Zucchini

Preheat your oven to 400 deg F (200 deg C). Season the chicken breast generously with salt, black pepper, and dried oregano. Place on a parchment-lined sheet pan and roast for 18-20 minutes, or until the juices run clear and the meat reaches an internal temp of 165 deg F (74 deg C).

While the chicken roasts, cook the quinoa according to package instructions until tender and fluffy.

In a wide skillet, heat a splash of water and sauté the sliced zucchini over medium-high heat until just tender and slightly caramelized at the edges. Toss in the fresh spinach and cook just until wilted. Stir in a touch of honey and a squeeze of fresh lemon juice to brighten the vegetables.

Slice the rested chicken into thin, bias-cut strips. To plate, build a bed of the fluffy quinoa, top with the vibrant zucchini and spinach mixture, and arrange the chicken over the top. Garnish with a final sprinkle of flaky sea salt and fresh herbs if desired.