NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 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 Smoked paprika

1 tsp Fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Chop the broccoli florets, red bell pepper, and zucchini into uniform bite-sized pieces and place them in a large mixing bowl.

• 3

  Drizzle 0.5 tbsp of the extra virgin olive oil over the vegetables and toss with half of the sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly caramelized at the edges.

• 5

  While the vegetables are roasting, pat the chicken breast dry with a paper towel and season both sides with the remaining olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the chicken and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the skillet and transfer it to a cutting board to rest for at least 5 minutes to lock in the juices.

• 8

  Slice the chicken into strips and serve alongside the roasted vegetable medley, finishing the dish with a bright squeeze of fresh lemon juice.