NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp lemon juice

0.5 tsp dried rosemary

0.25 tsp garlic powder

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

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

• 3

  Toss the vegetables to coat evenly and roast in the oven for 18-20 minutes until they are tender and the edges are slightly caramelized.

• 4

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

• 5

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

• 6

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

• 7

  During the last minute of cooking, pour the lemon juice over the chicken to deglaze the pan and coat the meat.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before serving alongside the roasted vegetables.