NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

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

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Slice the red bell pepper and red onion into thin strips, then toss them on the baking sheet with the broccoli florets.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of sea salt and black pepper.

• 4

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

• 5

  While 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 olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6 to 7 minutes per side 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

  Plate the juicy chicken alongside the roasted vegetable medley and serve immediately.