NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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

  Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and place them in a bowl.

• 3

  Toss the vegetables with 0.5 tablespoons of olive oil and a pinch of sea salt until evenly coated.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly charred.

• 5

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

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the final minute of cooking the chicken, add the minced garlic to the pan and sauté until fragrant.

• 9

  Remove the chicken from the pan and let it rest for 3 minutes to keep the juices intact.

• 10

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