NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced red bell pepper, and chopped red onion on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and sprinkle with half of the sea salt and all of the dried oregano, tossing to coat evenly.

• 4

  Roast the vegetables for 15 to 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 remaining sea salt and the black pepper.

• 6

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

• 7

  Place the chicken in the hot pan and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the pan during the final minute of cooking, tossing it in the pan juices until fragrant.

• 9

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