NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

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 (200°C).

• 2

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

• 3

  Place the vegetables on a baking sheet and toss with half of the olive oil, a pinch of sea salt, and a pinch of black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining olive oil in an oven-safe skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms.

• 8

  Drizzle the lemon juice over the chicken and transfer the skillet into the oven for 5-7 minutes, or until the internal temperature reaches 165°F.

• 9

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

• 10

  Plate the crispy chicken alongside the roasted vegetables and serve immediately.