NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 whole lemon

PREPARATION

• 1

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

• 2

  Slice the carrot into thin rounds and chop the red bell pepper into bite-sized pieces.

• 3

  On the baking sheet, toss the broccoli florets, carrots, and bell peppers with 1 tablespoon of olive oil and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer and roast for 15 to 20 minutes until they are tender and show slight charred edges.

• 5

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

• 6

  Heat the remaining 1 teaspoon of olive oil in a heavy skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 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 before slicing.

• 9

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