NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 medium Lemon

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced red bell peppers, and zucchini on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and sprinkle with half of the sea salt, black pepper, and all of the dried oregano.

• 4

  Toss the vegetables well to coat and spread them in a single layer, then roast for 18 to 20 minutes until tender and slightly charred.

• 5

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

• 6

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

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetables and finish the entire dish with a fresh squeeze of lemon juice.