NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the broccoli florets, sliced carrots, and chopped bell pepper with half of the olive oil and a pinch of sea salt on the prepared sheet.

• 3

  Roast the vegetables for 18 to 20 minutes until they are tender and have developed a slight char.

• 4

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

• 5

  Heat the remaining olive oil in a cast-iron or heavy skillet over medium-high heat until shimmering.

• 6

  Carefully place the chicken in the skillet and sear for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 3 minutes before serving it alongside the roasted vegetables with a fresh squeeze of lemon.