NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 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.

• 2

  Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 18-20 minutes until they are tender and show a slight golden char on the edges.

• 5

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

• 6

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

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the exterior is crispy and the internal temperature reaches 165°F.

• 8

  Remove the skillet from the heat and drizzle the fresh lemon juice directly over the chicken, allowing it to sizzle and create a light pan sauce.

• 9

  Plate the crispy chicken alongside the roasted vegetables and pour any remaining lemon juices from the pan over the top.