NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 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).

• 2

  Chop the broccoli, red bell pepper, and zucchini into uniform, bite-sized pieces.

• 3

  On a large baking sheet, toss the vegetables with 1 tablespoon of olive oil and half of the sea salt, black pepper, and dried oregano.

• 4

  Spread the vegetables in a single layer and roast for 20 minutes until tender and slightly caramelized at the edges.

• 5

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

• 6

  Heat the remaining 0.5 tablespoon 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 internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and drizzle with fresh lemon juice.

• 9

  Serve the pan-seared chicken alongside the warm roasted vegetables.