NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp ghee

PREPARATION

• 1

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

• 2

  Slice the carrot into thin rounds and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with 0.5 tbsp of the olive oil and a pinch of the salt and pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil and the ghee in a stainless steel or cast iron skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 3 minutes before slicing and serving alongside the vibrant roasted vegetables.