NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced zucchini

1 tbsp fresh 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 baking sheet with parchment paper.

• 2

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

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly caramelized.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.

• 7

  Remove the chicken from the heat and immediately drizzle with the fresh lemon juice to deglaze the pan slightly and coat the meat.

• 8

  Serve the chicken alongside the roasted vegetables, drizzling any remaining pan juices over the top.