NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 tsp garlic powder

1 medium lemon

1 cup broccoli florets

0.5 cup carrots

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface becomes extra crispy during roasting.

• 3

  In a small bowl, whisk together half of the extra virgin olive oil, sea salt, black pepper, dried oregano, and garlic powder.

• 4

  Rub the herb and oil mixture thoroughly over all sides of the chicken breast.

• 5

  In a separate bowl, toss the broccoli florets and sliced carrots with the remaining olive oil and a pinch of salt until evenly coated.

• 6

  Place the seasoned chicken breast and the vegetable medley onto the prepared baking sheet in a single layer.

• 7

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

• 8

  Remove from the oven and immediately squeeze the juice of the fresh lemon over the chicken and roasted vegetables.

• 9

  Allow the chicken to rest for 5 minutes before slicing and serving over a bed of warm, fluffy quinoa.