NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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, red bell pepper, and zucchini into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of sea salt and black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

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

• 8

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

• 9

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