NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

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 tbsp fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli florets, sliced bell pepper, and zucchini on the baking sheet, then drizzle with half of the olive oil and sprinkle with half of the salt and oregano.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 18 to 20 minutes until they are tender and show slightly charred edges.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the heat, let it rest for 3 minutes, then serve alongside the roasted vegetables with a fresh squeeze of lemon juice.