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

1 tsp dried oregano

1 clove garlic

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

  Toss the broccoli florets and sliced red bell pepper with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 18 minutes until the edges are slightly charred and tender.

• 4

  While the vegetables roast, season the chicken breast with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for about 6 minutes per side until cooked through.

• 6

  Add the minced garlic and lemon juice to the skillet during the final minute of cooking, spooning the zesty juices over the chicken to glaze it.

• 7

  Serve the lemon-herb chicken alongside the roasted vegetables and drizzle any remaining pan juices over the top.