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 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Cut the broccoli into small florets, and dice the red bell pepper and zucchini into 1-inch pieces.

• 3

  Place the vegetables on the baking sheet, drizzle with 0.5 tbsp of olive oil, and sprinkle with half of the sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 18-20 minutes until tender and slightly browned.

• 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 0.5 tbsp of olive oil in a medium skillet over medium-high heat.

• 7

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

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.