NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tsp Garlic

0.25 cup Chicken broth

1 tbsp Lemon juice

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the broccoli florets, chopped red bell pepper, and sliced zucchini with half of the olive oil, half of the sea salt, and half of the black pepper on a large baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, season the chicken breast with the remaining sea salt, black pepper, and dried oregano.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside to rest.

• 7

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the browned bits.

• 8

  Simmer the sauce for 2-3 minutes until slightly reduced, then whisk in the ghee until melted and glossy.

• 9

  Slice the chicken and serve over the roasted vegetables, drizzling the lemon-garlic pan sauce over everything.