Turmeric Black Pepper Chicken with Roasted Broccoli & Garlic

Per serving

Protein

41g

Carbs

27g

Fat

19g

Calories

425

Ingredients

• 5 oz boneless skinless chicken breast (142g raw weight)
• 3 cups broccoli florets (270g)
• 4 garlic cloves, minced (16g)
• 1 tbsp olive oil (14g)
• 1 tsp ground turmeric
• 1 tsp freshly cracked black pepper
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 2 tbsp fresh lemon juice (30ml)
• Salt to taste

Method

1. 1Preheat the oven to 425°F. Toss the broccoli florets with 1/2 tbsp olive oil, half the garlic, salt and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast 20 minutes until the edges are deeply caramelized — do not pull it early.
2. 2Season the chicken breast with the turmeric, black pepper, ginger, cayenne and salt on all sides.
3. 3Heat the remaining 1/2 tbsp olive oil in a skillet over medium-high. Add the chicken and cook 6-7 minutes per side, until it reaches 165°F.
4. 4Remove the chicken and rest 5 minutes. Add the remaining garlic to the hot skillet and cook 1 minute. Add the lemon juice and stir to deglaze — that is the pan sauce.
5. 5Plate the roasted broccoli as the base. Slice the chicken and lay it over the top. Spoon the garlic-lemon pan sauce over everything and serve immediately.