Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into 1-inch thick medallions
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 cups (150g) broccoli florets
  • 1 cup (130g) sliced carrots
  • 1 cup (150g) halved Brussels sprouts
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) dried oregano
  • 3 tbsp (45ml) melted unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1 large lemon, juiced and zested
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the broccoli, carrots, and Brussels sprouts with 1 tbsp (15ml) olive oil and dried oregano. Spread the vegetables evenly across the perimeter of a large rimmed sheet pan.
  3. Pat the chicken medallions dry with paper towels and season both sides with salt and pepper.
  4. Heat 2 tbsp (30ml) olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until a light gold color forms.
  5. Place the seared chicken in the center of the sheet pan, nestled among the vegetables.
  6. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and lemon zest.
  7. Drizzle the lemon garlic glaze evenly over the chicken and vegetables.
  8. Roast in the oven for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from oven and garnish with chopped fresh parsley.