NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

1 cup red bell pepper

0.5 cup red onion

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 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by halving the Brussels sprouts, chopping the bell pepper into 1-inch pieces, and slicing the red onion into thick wedges.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tbsp of olive oil, 0.25 tsp sea salt, 0.25 tsp garlic powder, and 0.25 tsp dried oregano.

• 4

  Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until the Brussels sprouts are tender and have developed golden brown edges.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the surface is deeply browned.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetables and finish the entire dish with a fresh squeeze of lemon juice.