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

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Chop the broccoli into small florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.
Toss the vegetables on the prepared baking sheet with 0.5 tbsp of olive oil, 0.25 tsp of garlic powder, and a pinch of sea salt and black pepper.
Roast the vegetables in the oven for 20 minutes until they are tender and slightly charred at the edges.
While the vegetables roast, season the chicken breast evenly on both sides with the remaining garlic powder, dried oregano, sea salt, and black pepper.
Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
Remove the chicken from the pan, drizzle with fresh lemon juice, and let it rest for 3 minutes before slicing and serving alongside the roasted vegetables.

Nutrition

Ingredients

Instructions

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