In a bowl, mix lemon juice, olive oil, oregano, salt, and pepper to create a marinade.

Place the chicken breasts in a resealable plastic bag or a shallow dish, then pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Take the chicken out of the marinade and throw away the leftover marinade. Grill the chicken for 6-7 minutes on each side or until fully cooked.

Let it rest for 5 minutes before slicing. Serve with steamed broccoli or salad.

In a large skillet, warm olive oil over medium heat. Add the shrimp, seasoning them with salt and pepper. Cook for 3-4 minutes.

Add the spiralized zucchini to the skillet and mix it with the shrimp.

Remove from heat and stir in the pesto sauce.

Serve immediately, garnished with cherry tomatoes if desired.

Preheat the oven to 350°F (175°C). Coat a muffin tin with cooking spray or olive oil.

In a mixing bowl, whisk together the eggs, chopped spinach, feta cheese, salt, and pepper.

Evenly distribute the mixture into the muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes.

Let cool slightly before removing from the tin.