NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

1 cup broccoli florets

1 tbsp 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 and line a large baking sheet with parchment paper.

• 2

  Chop the zucchini, red bell pepper, and broccoli into uniform bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and have slightly charred edges.

• 5

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

• 6

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

• 7

  Sear the chicken for 6-7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 8

  Drizzle the fresh lemon juice over the chicken and serve immediately with the roasted vegetable medley.