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 cup broccoli florets; 0.5 cup carrots; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp lemon juice

Nutrition

Per serving

437 calories

Protein: 47g; 43% of calories
Carbs: 19g; 17% of calories
Fat: 20g; 40% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the broccoli florets, sliced carrots, and sliced red bell pepper on the baking sheet.
Drizzle the vegetables with half of the olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.
Roast the vegetables in the oven for 18 to 20 minutes until they are tender and show slight charred edges.
While vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.
Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through to 165°F.
Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes to lock in the juices before slicing.
Plate the roasted vegetables alongside the sliced chicken and finish with a fresh squeeze of lemon juice over the entire dish.

Nutrition

Ingredients

Instructions

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