NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced bell peppers

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  In a large mixing bowl, toss the broccoli florets, sliced carrots, and bell peppers with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender with caramelized edges.

• 4

  While the vegetables are roasting, season the chicken breast evenly on both sides with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat.

• 6

  Place the chicken in the hot skillet and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Reduce the heat to low, add the minced garlic to the pan for 30 seconds until fragrant, then pour in the lemon juice to deglaze the pan.

• 8

  Transfer the chicken to a plate alongside the roasted vegetables and drizzle the remaining lemon-garlic pan juices over the top before serving.