NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Toss the broccoli florets, sliced red bell peppers, and sliced zucchini with half of the olive oil on the prepared baking sheet.

• 3

  Season the vegetables with a portion of the sea salt and black pepper, then roast for 18-20 minutes until tender and slightly charred.

• 4

  While vegetables roast, season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

• 5

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

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden and the center is cooked through.

• 7

  Lower the heat and add the minced garlic and lemon juice to the pan, spooning the fragrant liquid over the chicken for 1 minute.

• 8

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