NUTRITION

SERVINGS

INGREDIENTS

5.75 oz chicken breast

1.5 cups broccoli florets

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Slice the red bell pepper into thin strips and combine them with the broccoli florets on the baking sheet.

• 3

  Drizzle half of the olive oil over the vegetables, season with a pinch of salt and pepper, and toss to coat evenly.

• 4

  Roast the vegetables for 18-20 minutes until the broccoli is tender and the peppers have slightly charred edges.

• 5

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

• 6

  Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic to the pan and squeeze the fresh lemon juice over the chicken to deglaze the pan.

• 8

  Serve the pan-seared chicken alongside the roasted vegetables and finish with a sprinkle of grated parmesan cheese.