NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle half of the olive oil over the vegetables and sprinkle with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred at the edges.

• 5

  While the vegetables roast, season the chicken breast on both sides with garlic powder, smoked paprika, and the remaining salt and pepper.

• 6

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

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side, or 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 before slicing.

• 9

  Serve the pan-seared chicken alongside the roasted vegetable medley.