NUTRITION

SERVINGS

INGREDIENTS

5.6 oz Chicken Breast

1.5 cups Broccoli Florets

1.5 cups Mixed Bell Peppers, sliced

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Chop the broccoli into small florets and slice the bell peppers into uniform strips.

• 3

  Toss the broccoli and peppers on the baking sheet with half of the olive oil, minced garlic, salt, and pepper.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes until they are tender and the edges are slightly charred.

• 5

  While the vegetables roast, season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

• 6

  Heat the remaining olive oil in a grill pan or skillet over medium-high heat.

• 7

  Grill the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing it and serving alongside the roasted vegetable medley.