NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli, bell pepper, and zucchini with half of the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

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

• 4

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

• 5

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

• 6

  Add the minced garlic to the skillet during the last minute of cooking, then deglaze with lemon juice to create a light pan sauce.

• 7

  Plate the succulent chicken alongside the roasted vegetables and drizzle any remaining pan juices over the top.