NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced carrots on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized at the edges.

• 4

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

• 5

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

• 6

  Place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In the last minute of cooking, add the minced garlic to the pan and squeeze the juice of the half lemon over the chicken to deglaze the pan.

• 8

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