NUTRITION

SERVINGS

INGREDIENTS

5.5 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 thyme

1 tsp dried rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the red bell pepper and zucchini into bite-sized pieces and combine them with the broccoli florets in a large bowl.

• 3

  Drizzle the vegetables with half of the olive oil and season with half of the sea salt and black pepper, tossing well to coat.

• 4

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

• 5

  While the vegetables roast, season the chicken breast on both sides with the dried thyme, dried rosemary, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a heavy-bottomed 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 and crispy.

• 8

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, spooning the juices over the chicken to infuse it with flavor.

• 9

  Remove the chicken from the pan and let it rest for 3 minutes before serving alongside the roasted vegetable medley.