NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the red bell pepper into strips and the carrots into thin rounds.

• 3

  Place the broccoli florets, bell pepper, and carrots on the prepared baking sheet.

• 4

  Drizzle the vegetables with half of the extra virgin olive oil and season with a pinch of sea salt and black pepper.

• 5

  Roast the vegetables for 18-20 minutes until they are tender and show slight caramelized edges.

• 6

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

• 7

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

• 8

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 9

  Remove the chicken from the heat and drizzle with fresh lemon juice.

• 10

  Serve the juicy pan-seared chicken alongside the warm roasted vegetable medley.