NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.5 tsp onion powder

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 red bell pepper and carrots into bite-sized pieces.

• 3

  Place the broccoli, bell pepper, and carrots on the baking sheet, then toss with half of the avocado oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, pat the chicken breast dry and season both sides evenly with the ground turmeric, garlic powder, onion powder, and the remaining salt and pepper.

• 6

  Heat the remaining avocado oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the exterior is a deep golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Serve the golden chicken alongside the roasted vegetable medley.