NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup butternut squash

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Toss the cubed butternut squash and broccoli florets with half of the olive oil, half of the sea salt, and the garlic powder.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the squash is tender and the broccoli is slightly charred.

• 4

  While the vegetables roast, season the chicken breast with the remaining sea salt, black pepper, and finely chopped fresh rosemary.

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 6

  Turn off the heat and deglaze the skillet with fresh lemon juice, tossing the chicken to coat, then garnish with lemon zest before serving alongside the roasted vegetables.