NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the broccoli florets and chopped red bell pepper on the baking sheet, tossing them with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and the edges are slightly caramelized.

• 4

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

• 5

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

• 6

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  Pour the lemon juice over the chicken in the final minute of cooking to deglaze the pan and coat the meat.

• 8

  Plate the chicken alongside the roasted vegetables and garnish with freshly chopped parsley.