NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup bell pepper slices

0.5 cup red onion wedges

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 and line a large rimmed baking sheet with parchment paper.

• 2

  Place the broccoli florets, bell pepper slices, and red onion wedges on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight charred edges.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

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