NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

2 tsp olive oil

2 tbsp full-fat coconut milk

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with 1 tsp of olive oil and half of the sea salt and black pepper on the prepared sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, season the chicken breast on both sides with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 tsp of olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through.

• 6

  Remove the chicken from the skillet and set aside; add the minced garlic to the same pan, sautéing for 30 seconds.

• 7

  Pour in the coconut milk and lemon juice, whisking to scrape up any browned bits, and simmer for 2 minutes until the sauce thickens.

• 8

  Return the chicken to the skillet to coat in the sauce and serve immediately alongside the roasted broccoli.