NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium carrot

0.5 cup bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 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

  Slice the carrot into thin rounds and chop the bell pepper into bite-sized pieces.

• 3

  Place the broccoli, carrots, and bell peppers on the baking sheet, tossing them with 0.5 tbsp of olive oil, half the salt, and half the pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and show slight golden-brown edges.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of 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 and the exterior is golden.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Plate the roasted vegetables alongside the chicken and drizzle everything with the fresh lemon juice for a bright finish.