Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 cup broccoli florets; 1 cup red bell pepper; 1 cup zucchini; 1 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tbsp lemon juice

Nutrition

Per serving

436 calories

Protein: 45g; 41% of calories
Carbs: 22g; 20% of calories
Fat: 19g; 39% 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.
Chop the red bell pepper and zucchini into bite-sized pieces.
In a large bowl, toss the broccoli florets, bell pepper, and zucchini with 0.5 tbsp of olive oil, 0.25 tsp sea salt, and 0.25 tsp garlic powder.
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly charred.
While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.
Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.
Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 3 minutes before slicing.
Drizzle the lemon juice over the chicken and roasted vegetables just before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes