Seared Ginger Garlic Chicken with Roasted Vegetable Medley

Ingredients

• 4 6 oz boneless, skinless chicken breasts
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups broccoli florets
• 2 cups brussels sprouts, halved
• 2 medium bell peppers, diced
• 1 medium zucchini, diced
• 2 tbsp low-sodium soy sauce
• 2 tbsp lemon juice
• 1 tsp ground black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, brussels sprouts, bell peppers, and zucchini with 1 tbsp of olive oil on a large baking sheet. Season with a pinch of salt and black pepper. Roast for 20-25 minutes, until vegetables are tender and lightly browned.

2. 2

   In a large skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Season the chicken breasts with the grated ginger, minced garlic, and a pinch of salt and black pepper.