NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup bell pepper strips

0.5 cup red onion wedges

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

1 tbsp fresh 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, bell pepper strips, and red onion wedges 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; toss to coat evenly.

• 4

  Roast the vegetables in the oven for 18-20 minutes until tender and slightly charred at the edges.

• 5

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

• 6

  Heat the remaining olive 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.

• 8

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

• 9

  Plate the roasted vegetables alongside the chicken and drizzle everything with fresh lemon juice before serving.