NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Yellow bell pepper

0.5 cup Carrots

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the broccoli, bell peppers, and carrots into uniform, bite-sized pieces to ensure they cook evenly.

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil and half of the sea salt, black pepper, garlic powder, and oregano.

• 4

  Roast the vegetables for 18 to 20 minutes until they are tender and develop a slight caramelized char on the edges.

• 5

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

• 6

  Heat the remaining olive oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 7

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

• 8

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