NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 for easy cleanup.

• 2

  Chop the broccoli, red bell pepper, and zucchini into uniform bite-sized pieces to ensure even cooking.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

• 4

  Toss the vegetables well and roast in the oven for 18-20 minutes until they are tender and show slight caramelized edges.

• 5

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

• 6

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

• 7

  Place the chicken in the pan and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  During the last minute of searing, add the minced garlic to the pan to infuse the chicken with aromatic flavor without burning the garlic.

• 9

  Remove the chicken from the pan and let it rest for 3 minutes to keep the juices intact.

• 10

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