Simple and Nutritious Zucchini, Carrot and Pesto Salad

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Ingredients:

2-3 carrots
2-3 zucchini (green or yellow)
Fresh cherry/grape tomatoes, if desired

1 tbsp pesto

4 chicken breasts
1-2 tbsp olive oil 
1 tbsp lemon juice 
1/2 tsp lemon zest 
Salt and pepper to taste

1 tsp of rosemary and thyme

Your choice of side: barley, brown rice or quinoa
 
Preparation:
For the salad, use a spiralizer or peeler for the carrots and zucchini. Add tomatoes. Add pesto to taste. Mix together. 
 
For the lemon chicken, prepare combine the olive oil, lemon juice, lemon zest, salt and pepper, rosemary and thyme. Rub onto chicken breasts. Place in oven-safe dish and bake at 400 degrees F for 22-25 minutes. 
 
Your choice of side could be barley, rice or quinoa!  
 
Enjoy!
Zucchini Salad Recipe Blog GRSM Dietitian
Stephanie Boville dietitian GRSM Cambridge
Stephanie Boville MSc, RD
Registered Dietitian

Stephanie Boville joined GRSM June 2019. Stephanie is a Registered Dietitian who specializes in sport nutrition. She has completed her BASc degree in Applied Human Nutrition, MSc degree in Exercise Nutrition and Metabolism, both at the University of Guelph, and a professional Dietetic internship at London Health Sciences Centre. She is a regulated health professional with the College of Dietitians of Ontario. In her spare time, she enjoys learning the art of Olympic Weightlifting, baking and spending time outside. Her philosophy is that all food fit in moderation and truly believes that nutrition can have a huge impact on our sport performance and health.

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