NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup bell pepper

0.5 cup carrots

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

1 wedge lemon

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced bell peppers, and carrots on the baking sheet. Drizzle with half of the olive oil and sprinkle with a pinch of salt and pepper.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 18-20 minutes until tender and slightly caramelized at the edges.

• 4

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

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat. Once the pan is hot, add the chicken breast.

• 6

  Sear the chicken for 5-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes to lock in the juices before slicing.

• 8

  Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.