NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

1 cup Bell pepper strips

0.5 cup Zucchini slices

1 tbsp 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 rimmed baking sheet with parchment paper.

• 2

  In a large bowl, toss the broccoli florets, bell pepper strips, and zucchini slices with 0.5 tbsp of olive oil and half of the sea salt and 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 charred at the edges.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 minutes without moving it to develop a golden-brown crust.

• 7

  Flip the chicken, then immediately add the minced garlic and lemon juice to the pan, swirling to coat the chicken as it finishes cooking for another 5-6 minutes.

• 8

  Ensure the chicken reaches an internal temperature of 165°F, then remove from heat and let rest for 3 minutes before serving with the roasted vegetables.