NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Place the broccoli florets and sliced carrots on the baking sheet, drizzle with half of the olive oil, and toss with a pinch of sea salt and black pepper.

• 3

  Roast the vegetables in the oven for 18-20 minutes until they are tender and the edges are slightly caramelized.

• 4

  While the vegetables are roasting, season the chicken breast on both sides with dried oregano, garlic powder, sea salt, and black pepper.

• 5

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

• 6

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

• 7

  Turn off the heat and pour the fresh lemon juice over the chicken, using a spatula to scrape up any browned bits from the pan.

• 8

  Plate the chicken alongside the roasted vegetables and garnish with chopped fresh parsley before serving.