NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1.5 tablespoon avocado oil

0.5 teaspoon sea salt

0.25 teaspoon black pepper

0.5 teaspoon garlic powder

0.5 teaspoon onion powder

0.5 teaspoon smoked paprika

0.5 teaspoon dried oregano

PREPARATION

• 1

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

• 2

  Place the broccoli florets, chopped red bell pepper, and sliced zucchini on the prepared baking sheet.

• 3

  Drizzle the vegetables with 0.5 tablespoon of avocado oil and season with half of the sea salt, black pepper, and dried oregano.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 15-20 minutes until they are tender and show slight charred edges.

• 5

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

• 6

  Heat the remaining 1 tablespoon of avocado oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 5-7 minutes per side until a deep golden-brown crust forms 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.

• 9

  Slice the chicken and serve it immediately alongside the roasted vegetables.