NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 wedge Lemon

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 red onion on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with half of the salt and black pepper; toss to coat evenly.

• 4

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

• 5

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

• 6

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

• 7

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes to lock in the juices.

• 9

  Plate the chicken alongside the roasted vegetables and serve with a fresh lemon wedge for squeezing over the top.