Spicy Citrus Garlic Chicken with Roasted Veggies

Ingredients

• 4 boneless skinless chicken breasts
• 2 TBS olive oil
• 1 tsp Salted Perfection Garlic Sauté Finishing Salt
• 1 tsp smoked paprika
• 1 tsp crushed red pepper flakes
• 3 cloves garlic, minced
• 1 large lemon, juiced
• 2 cups baby carrots
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 medium red onion, cut into wedges
• Freshly ground black pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C). Get a large rimmed baking sheet ready—line it with foil for easier cleanup, capisce?
2. In a small bowl, mix olive oil, Salted Perfection Garlic Sauté Finishing Salt, smoked paprika, crushed red pepper flakes, minced garlic, and lemon juice. This is your flavor bomb—don’t hold back.
3. Toss the chicken breasts in half the marinade, making sure every inch is coated like a wiseguy’s slicked-back hair. Let it rest at room temp for 15 minutes to soak up the love.
4. Meanwhile, in a big bowl, toss the carrots, broccoli, bell pepper, and onion with the remaining marinade and a pinch of black pepper. Spread veggies out evenly on the baking sheet with a little space for that roast magic.
5. Nestle the chicken breasts among the veggies on the sheet. Roast everything together for 20-25 minutes, flipping the veggies halfway through. Chicken should hit 165°F internal temp—juicy and no funny business.
6. For that extra pan-seared snap, heat a cast iron skillet over medium-high heat. Sear chicken breasts 1-2 minutes per side after roasting for a golden crust that says 'I mean business.'
7. Let the chicken rest for 5 minutes before slicing. Serve the chicken slices over the roasted veggies, drizzle any pan juices on top for that gravy-like goodness.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!