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 boneless skinless chicken breast; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 1 medium carrot; 1 medium zucchini; 2 cloves garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the carrot and zucchini into rounds. Toss the broccoli, carrots, and zucchini on the baking sheet with 0.5 tbsp of olive oil, half the sea salt, and half the black pepper.
Roast the vegetables in the oven for 18-20 minutes, tossing halfway through, until they are tender and slightly caramelized.
While the vegetables roast, pat the chicken breast dry with a paper towel and season both sides with dried oregano and the remaining salt and pepper.
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 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
In the final minute of cooking the chicken, add the minced garlic to the pan and sauté until fragrant, being careful not to burn it.
Remove the chicken from the pan and let it rest for 3 minutes before slicing.
Serve 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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