NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a medium bowl, toss the broccoli florets, sliced carrots, and sliced zucchini with 0.5 tbsp of the olive oil and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18 to 20 minutes until they are tender-crisp.

• 4

  While the vegetables roast, season the chicken breast evenly on both sides with the dried oregano, garlic powder, and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  During the final minute of cooking, pour the lemon juice over the chicken to deglaze the pan and coat the meat.

• 8

  Serve the crispy chicken breast alongside the roasted vegetables immediately for a fresh and balanced meal.