Ingredients (Serves 2):
2 chicken breasts or white fish fillets (like cod, halibut, or salmon)
1 ripe avocado, sliced
1 zucchini, sliced
1 cup broccoli florets
1 bell pepper, sliced
2 tbsp olive oil
1 tbsp coconut oil (for cooking)
1 lemon (juice and zest)
1 tsp fresh rosemary or thyme (optional)
Salt and pepper to taste
Instructions:
Marinate the Chicken or Fish:
In a small bowl, combine 1 tbsp olive oil, the juice of half a lemon, fresh rosemary or thyme (if using), salt, and pepper.
Coat the chicken breasts or fish fillets in the marinade. Let it sit for 10–15 minutes.
Prepare the Veggies:
Preheat the oven to 400°F (200°C).
Toss zucchini, broccoli, and bell pepper with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet.
Roast for 20–25 minutes, flipping halfway through, until tender and slightly golden.
Cook the Chicken or Fish:
Heat the coconut oil in a pan over medium heat.
Cook the chicken breasts for about 6–8 minutes per side (or until the internal temperature reaches 165°F) or fish for about 3–4 minutes per side (depending on thickness), until cooked through and lightly browned.
Squeeze the remaining lemon juice over the cooked chicken or fish for extra flavor.
Assemble:
Serve the chicken or fish alongside the roasted veggies.
Add avocado slices on top of the dish or on the side for a creamy, healthy fat boost.
Enjoy!
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