NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup carrots

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp turmeric

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the carrots into rounds and break the broccoli into bite-sized florets.

• 3

  Toss the broccoli and carrots on the baking sheet with half of the olive oil and a pinch of the sea salt and black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes until they are tender and the edges are slightly charred.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with turmeric, smoked paprika, and the remaining salt and pepper.

• 6

  Mince the garlic clove.

• 7

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 8

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

• 9

  Place the chicken breast in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 10

  Allow the chicken to rest for 3 minutes before slicing and serving alongside the roasted vegetables.