NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the broccoli florets, sliced red bell pepper, and sliced zucchini with half of the olive oil, half of the sea salt, and the dried oregano.

• 3

  Spread the vegetables in a single layer and roast for 18-20 minutes until tender and slightly charred at the edges.

• 4

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

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat.

• 6

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

• 7

  Add the minced garlic to the pan during the last 60 seconds of cooking, stirring constantly to avoid burning.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Plate the chicken alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.