NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium carrot

0.5 medium red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Place the broccoli florets, carrot rounds, and bell pepper pieces on the prepared baking sheet.

• 4

  Drizzle the vegetables with 0.5 tbsp of olive oil and sprinkle with half of the sea salt, black pepper, and garlic powder.

• 5

  Toss the vegetables to coat thoroughly and roast in the oven for 20 to 25 minutes until tender and slightly charred.

• 6

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

• 7

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

• 8

  Place the chicken in the pan and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 9

  Remove the chicken from the pan and let it rest for 3 to 5 minutes to ensure it remains juicy before slicing.

• 10

  Serve the sliced chicken alongside the roasted vegetables for a clean, nutrient-dense meal.