NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on the prepared baking sheet and brush the lemon-herb mixture evenly over both sides.

• 4

  Roast the chicken in the oven for 20 to 25 minutes, or until the internal temperature reaches 165°F and the outside is lightly golden.

• 5

  While the chicken is roasting, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 6

  Remove the chicken from the oven and let it rest for 5 minutes before slicing it into strips.

• 7

  Serve the sliced chicken over the warm cooked brown rice alongside the steamed broccoli, drizzling any remaining pan juices over the top.