NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup sliced red bell pepper

0.5 cup sliced carrots

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the broccoli florets, sliced red bell peppers, and sliced carrots with half of the olive oil and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 15-20 minutes until tender and slightly charred at the edges.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 6

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

• 7

  Remove the chicken from the heat and drizzle with fresh lemon juice.

• 8

  Serve the golden chicken alongside the roasted vegetable medley for a clean and nutrient-dense meal.