NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 cups Broccoli florets

1 cup Bell peppers

2 cups Baby spinach

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Fresh cilantro

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced bell peppers with 0.5 tbsp of olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 18 minutes until the broccoli is tender and the peppers have developed a slight char.

• 4

  While the vegetables roast, heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 5

  Add the shrimp and minced garlic to the skillet, sautéing for about 2 minutes per side until the shrimp are pink and opaque.

• 6

  Stir in the red pepper flakes and lemon juice, tossing the shrimp to ensure they are well coated in the garlic sauce.

• 7

  Place the fresh baby spinach in a large serving bowl and top it with the warm roasted vegetables and sautéed shrimp.

• 8

  Garnish the entire dish with chopped fresh cilantro to provide a bright and herbaceous finish before serving.