NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 3

  Place the vegetables on a large baking sheet and toss with 0.5 tablespoons of olive oil, half the sea salt, and half the black pepper.

• 4

  Roast the vegetables in the oven for 20 minutes, or until they are tender and show slight caramelization on the edges.

• 5

  While the vegetables roast, season the chicken breast evenly with the dried oregano and the remaining salt and pepper.

• 6

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

• 7

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, ensuring the internal temperature reaches 165°F.

• 8

  Mince the garlic and add it to the skillet during the final minute of cooking to release its fragrance without burning.

• 9

  Remove the skillet from the heat and drizzle the fresh lemon juice over the chicken.

• 10

  Plate the pan-seared chicken alongside the roasted vegetable medley and serve immediately.