NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz tempeh

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.25 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 and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced red bell peppers on the sheet, tossing them with 0.5 tbsp of olive oil, salt, and pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, slice the chicken breast into strips and cube the tempeh, then season both with garlic powder and smoked paprika.

• 5

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

• 6

  Add the chicken to the skillet and sear for 5 to 7 minutes; add the tempeh cubes halfway through, flipping both until the chicken is cooked through and the tempeh is golden brown.

• 7

  Plate the roasted vegetables and top with the seared chicken and tempeh for a high-protein, clean-eating meal.