NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

1.25 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

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  On the baking sheet, toss the broccoli florets, chopped red bell pepper, and sliced zucchini with 1 tablespoon of olive oil, the dried oregano, and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single even layer and roast for 18-20 minutes until they are tender and slightly caramelized.

• 4

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

• 5

  Heat the remaining 0.25 tablespoon of olive oil in a medium non-stick skillet over medium-high heat.

• 6

  Place the chicken in the hot skillet and sear for 6-8 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Serve the pan-seared chicken alongside the roasted vegetables and finish the entire plate with a bright squeeze of fresh lemon juice.