NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.5 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the red bell pepper into thin strips and the carrots into rounds.

• 3

  Place the broccoli florets, bell pepper, and carrots on the baking sheet, tossing them with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetable medley.