NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

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 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced red bell pepper, and carrots on the baking sheet and toss with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the vegetables in the oven for 18-20 minutes until they are tender-crisp and show slight caramelization on the edges.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, add the chicken breast and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

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

• 7

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