NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup sliced carrots

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a mixing bowl, toss the broccoli florets and sliced carrots with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, season the chicken breast evenly with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

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

• 7

  Drizzle the fresh lemon juice over the chicken during the last minute of cooking to deglaze the pan and create a light sauce.

• 8

  Fluff the warm jasmine rice and plate it alongside the roasted vegetables and the lemon-herb chicken breast.