NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Chopped red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and chopped bell peppers with 0.5 tsp of the olive oil and a pinch of the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Heat the remaining 0.5 tsp of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 6

  Drizzle the fresh lemon juice over the chicken in the pan to deglaze and create a light sauce, then remove from the heat.

• 7

  Plate the chicken and roasted vegetables over a bed of warm, fluffy brown rice and drizzle with any remaining pan juices.