NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces.

• 3

  In a large bowl, toss the broccoli, bell pepper, and zucchini with 0.5 tbsp of olive oil and a pinch of sea salt.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 5

  While the vegetables roast, pat the chicken thighs dry and season both sides with sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat.

• 7

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

• 8

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

• 9

  Plate the chicken alongside the roasted vegetables and garnish with chopped fresh parsley.