NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced red bell peppers on the baking sheet, tossing them with 0.5 tablespoon of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight caramelized edges.

• 4

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

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 7

  During the last minute of cooking, add the minced garlic and lemon juice to the skillet, spooning the pan juices over the chicken.

• 8

  Place the warm cooked brown rice in a bowl and top with the lemon-herb chicken and roasted vegetables.