NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup bell pepper strips

0.5 cup zucchini slices

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

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

  In a large bowl, toss the broccoli florets, bell pepper strips, and zucchini slices with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

• 4

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

• 5

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 6

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

• 7

  Add the minced garlic to the pan during the last minute of cooking, stirring constantly to prevent burning while releasing its aroma.

• 8

  Drizzle the fresh lemon juice over the chicken, then plate it alongside the roasted vegetables and serve immediately.