NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup carrots

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the carrots into thin rounds and break the broccoli into bite-sized florets.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil and a pinch of the salt and pepper.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Remove the skillet from the heat and drizzle the lemon juice directly over the chicken to deglaze the pan.

• 9

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