NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Chop the broccoli into bite-sized florets, slice the bell pepper into strips, and coin the carrots.

• 3

  Place the vegetables on the prepared baking sheet and toss with 0.5 tbsp of olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 4

  Roast the vegetables for 18-20 minutes, tossing halfway through, until they are tender and have developed golden, caramelized edges.

• 5

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

• 6

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

• 7

  Sear the chicken for 6-7 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 8

  Remove from heat, drizzle with fresh lemon juice, and serve the chicken immediately alongside the roasted vegetables.