Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 2 cloves garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp 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, red bell pepper, and zucchini into bite-sized pieces, and mince the garlic cloves.
Place the vegetables and garlic on the baking sheet and toss with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.
Roast the vegetables in the oven for 20 minutes, tossing halfway through, until they are tender and slightly charred.
While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, and the dried oregano.
Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.
Add the chicken to 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.
Remove the chicken from the pan and let it rest for 3 minutes to lock in the juices before slicing.
Plate the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.

Nutrition

Ingredients

Instructions

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