NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tsp Garlic

0.5 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) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, chopped red bell pepper, and sliced red onion on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with half of the sea salt and all of the dried oregano; toss well to coat.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight charred edges.

• 5

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

• 6

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

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the last minute of searing, add the minced garlic to the pan and stir until fragrant, being careful not to burn it.

• 9

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

• 10

  Plate the chicken alongside the roasted vegetables and finish everything with a fresh drizzle of lemon juice.