NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup bell pepper slices

0.5 cup sliced carrots

1 tbsp extra virgin olive oil

0.25 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 slices, and sliced carrots on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of the sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 18-20 minutes until tender and slightly caramelized.

• 5

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

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.

• 7

  Add the chicken breast to the skillet and sear for 6-7 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the skillet and allow it to rest for 3 minutes before slicing into strips.

• 9

  Serve the pan-seared chicken alongside the roasted vegetables and drizzle everything with the fresh lemon juice.