NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.5 cup Red bell pepper

1.5 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 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the halved Brussels sprouts, sliced carrots, and chopped bell peppers with 1 tablespoon of olive oil, half the salt, and half the pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized.

• 4

  Season the chicken breast evenly on both sides with the garlic powder, dried oregano, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat.

• 6

  Sear the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables with a fresh squeeze of lemon juice.