NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces boneless skinless chicken breast

2 cups fresh broccoli florets

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1 clove garlic, minced

1/2 teaspoon dried oregano

Pinch of sea salt and black pepper

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, half of the olive oil, minced garlic, and dried oregano to create the marinade.

• 2

  Place the chicken breast in a shallow dish or reusable bag, pour the marinade over it, and let it sit for at least 15 minutes.

• 3

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

• 4

  Toss the broccoli florets with the remaining half tablespoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 5

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 6

  While the broccoli roasts, heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 3 minutes before slicing and serving alongside the roasted broccoli.