NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.5 cup Sliced zucchini

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 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

  In a mixing bowl, toss the broccoli florets, sliced red bell pepper, and sliced zucchini with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18 minutes until tender and slightly caramelized.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until golden brown and cooked through.

• 6

  Mince the garlic and add it to the skillet during the final minute of cooking, tossing it with the chicken until fragrant.

• 7

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