NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Bell pepper strips

1 cup Zucchini slices

1.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Place the broccoli florets, bell pepper strips, and zucchini slices on the prepared baking sheet.

• 3

  Drizzle the vegetables with 0.75 tablespoons of olive oil and sprinkle with half of the sea salt, black pepper, garlic powder, onion powder, and smoked paprika.

• 4

  Toss the vegetables thoroughly to ensure an even coating of oil and spices, then roast in the oven for 20-25 minutes until tender and slightly charred.

• 5

  While the vegetables roast, pat the chicken breast dry with paper towels and season both sides with the remaining salt, pepper, garlic powder, onion powder, and smoked paprika.

• 6

  Heat the remaining 0.75 tablespoons of olive oil in a large stainless steel or cast iron skillet over medium-high heat.

• 7

  Once the pan is shimmering, add the chicken breast 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 on a cutting board for 3-5 minutes to lock in the juices before slicing.

• 9

  Plate the sliced chicken alongside the warm roasted vegetables and serve immediately.