NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Sliced bell pepper

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  In a large bowl, toss the broccoli florets, sliced carrots, and sliced bell pepper with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and the dried oregano.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and the edges are slightly charred.

• 4

  While the vegetables roast, season the chicken breast on both sides with the remaining 0.125 tsp of sea salt and the black pepper.

• 5

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

• 6

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

• 7

  Mince the garlic and add it to the skillet during the final minute of cooking, tossing it in the pan juices until fragrant.

• 8

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