NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium 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 dried oregano

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Chop the broccoli, bell pepper, and zucchini into uniform bite-sized pieces to ensure even roasting.

• 3

  Toss the vegetables on the sheet with half of the olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 18 to 20 minutes until they are tender and show slight caramelized edges.

• 5

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

• 6

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

• 7

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

• 8

  Let the chicken rest for 3 minutes, then drizzle with fresh lemon juice and serve with the roasted vegetables.