NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

3 oz chicken breast

1 tbsp olive oil

1 medium bell pepper

1 medium zucchini

0.5 medium red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Slice the bell pepper, zucchini, and red onion into uniform 1-inch chunks.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt, black pepper, smoked paprika, and garlic powder.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20-25 minutes until tender and slightly browned.

• 5

  While the vegetables roast, pat the flank steak and chicken breast dry with paper towels.

• 6

  Season both sides of the steak and chicken with the remaining sea salt, black pepper, smoked paprika, and garlic powder.

• 7

  Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.

• 8

  Add the steak and chicken to the skillet, searing the steak for 3-4 minutes per side for medium-rare and the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 9

  Remove the meats from the skillet and let them rest for 5 minutes before slicing the steak against the grain and the chicken into strips.

• 10

  Serve the charred meats alongside the roasted vegetables for a clean, nutrient-dense meal.