NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup bell pepper

1 medium carrot

1 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

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the bell pepper into strips and the carrot into thin rounds.

• 3

  In a large bowl, toss the broccoli florets, bell pepper, and carrot with 0.5 tbsp of olive oil, 0.25 tsp salt, and 0.125 tsp black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly charred.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Divide the roasted vegetables and chicken between plates and finish with a fresh drizzle of lemon juice.