NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini slices

1 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  In a large bowl, toss the broccoli florets, red bell pepper, and zucchini slices with half of the extra virgin olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly charred at the edges.

• 4

  While the vegetables roast, season the chicken breast evenly on both sides with garlic powder and smoked paprika.

• 5

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

• 6

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

• 7

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to lock in the juices.

• 8

  Once the vegetables are finished roasting, remove them from the oven and immediately toss them with the fresh lemon zest and lemon juice.

• 9

  Slice the chicken and serve it alongside the zesty roasted vegetables for a clean, nutrient-dense meal.