NUTRITION

SERVINGS

INGREDIENTS

7 oz ground chicken (93% lean)

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup red onion

2 tsp avocado oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the broccoli florets, diced red bell pepper, and sliced red onion with 1 tsp of avocado oil and half of the garlic powder, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15-18 minutes until tender and slightly charred at the edges.

• 4

  While the vegetables are roasting, heat the remaining 1 tsp of avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the ground chicken to the skillet, breaking it into small crumbles with a spatula, and season with the remaining garlic powder, smoked paprika, sea salt, and black pepper.

• 6

  Let the chicken cook undisturbed for 3-4 minutes to develop a golden, crispy crust before stirring and cooking until fully browned and cooked through.

• 7

  Remove the roasted vegetables from the oven and add them directly into the skillet with the crispy chicken.

• 8

  Toss everything together for 1 minute to combine the flavors, then serve warm topped with a sprinkle of grated parmesan cheese.