Name: Pan-Seared Lemon-Herb Chicken with Rainbow Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 0.5 cup carrots; 1 tbsp avocado oil; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and cut the carrots into thin rounds.
Place the vegetables on the prepared baking sheet, drizzle with 0.5 tbsp of avocado oil, and season with half of the sea salt and black pepper.
Roast the vegetables in the oven for 18 to 20 minutes, tossing halfway through, until they are tender and slightly caramelized.
While the vegetables roast, season the chicken breast on both sides with the dried oregano, garlic powder, and the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp of avocado oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.
Place the chicken in the hot pan and sear for 5 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 3 minutes before slicing to keep the juices locked in.
Squeeze fresh lemon juice over the chicken and roasted vegetables just before serving for a bright, zesty finish.

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Ingredients

Instructions

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