NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Brussels sprouts

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 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and halve them, slice the carrots into thin rounds, and dice the red bell pepper into one-inch pieces.

• 3

  Place the vegetables on the prepared baking sheet and toss with 0.5 tablespoons of olive oil, 0.25 teaspoons of sea salt, and 0.25 teaspoons of garlic powder.

• 4

  Spread the vegetables in a single layer and roast for 20-25 minutes, tossing halfway through, until they are tender and the edges are slightly charred.

• 5

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

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 7

  Carefully place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 9

  Slice the chicken into strips and serve alongside the roasted vegetables, finishing the entire plate with a fresh drizzle of lemon juice.