NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and slice the zucchini into half-moons.

• 3

  In a large bowl, toss the vegetables with 0.5 tablespoons of olive oil and half of the sea salt, black pepper, and dried oregano.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly caramelized.

• 5

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

• 6

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

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing to ensure it stays juicy.

• 9

  Serve the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.