NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 medium zucchini

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 large rimmed baking sheet with parchment paper.

• 2

  Chop the broccoli, red bell pepper, and zucchini into uniform bite-sized pieces to ensure even cooking.

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables in the oven for 18-20 minutes until they are tender and show slight caramelized charring on the edges.

• 5

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

• 6

  Heat the remaining olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

• 7

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

• 8

  Remove the chicken from the heat and drizzle with fresh lemon juice before serving alongside the roasted vegetable medley.