NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

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

  Place the broccoli florets, sliced red bell peppers, and sliced carrots 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.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 15 to 20 minutes until tender and slightly charred.

• 5

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

• 6

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

• 7

  Add the chicken breast to the hot skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.

• 8

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

• 9

  Serve the sliced chicken alongside the roasted vegetables and finish the entire plate with a fresh squeeze of lemon juice.