NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup yellow 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 wedge lemon

PREPARATION

• 1

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

• 2

  Place the broccoli florets, chopped 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 salt and black pepper; toss to coat evenly.

• 4

  Roast the vegetables for 18-20 minutes, or until they are tender and show light golden-brown edges.

• 5

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

• 6

  Heat the remaining 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 until the exterior is golden and the internal temperature reaches 165°F.

• 8

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

• 9

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