NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium carrot

0.5 cup zucchini

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Slice the carrot into rounds and chop the zucchini into half-moons.

• 3

  Place the broccoli, carrot, and zucchini on the baking sheet and toss with 0.5 tbsp of avocado oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and the edges are slightly caramelized.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of avocado oil in a medium skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5-7 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 3 minutes before slicing into strips.

• 9

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