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 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 for easy cleanup.

• 2

  Chop the broccoli into small florets, slice the red bell pepper into strips, and quarter the zucchini into bite-sized pieces.

• 3

  Place the vegetables on the prepared baking sheet and toss with 0.5 tablespoon of olive oil, 0.125 teaspoon of sea salt, and 0.125 teaspoon of black pepper.

• 4

  Pat the chicken breast completely dry with paper towels to ensure a crispy sear, then season both sides with the remaining salt, pepper, garlic powder, and dried oregano.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the hot skillet and sear for 3-4 minutes on one side until a golden-brown crust forms, then flip.

• 7

  Transfer the chicken breast to the baking sheet, nestling it among the vegetables, and roast in the oven for 12-15 minutes or until the internal temperature reaches 165°F.

• 8

  Remove from the oven, drizzle the fresh lemon juice over the chicken and vegetables while still hot, and let the chicken rest for 5 minutes before slicing and serving.