NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp olive oil

1 cup broccoli florets

1 medium red bell pepper

1 medium carrot

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Chop the broccoli, red bell pepper, and carrot into uniform bite-sized pieces to ensure even roasting.

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil, half of the sea salt, and half of the dried oregano.

• 4

  Roast the vegetables in the oven for 20 to 25 minutes until they are tender and show slight caramelized edges.

• 5

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

• 6

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

• 7

  Place the chicken in the hot skillet and sear for 6 to 8 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 5 minutes before slicing to keep the juices locked in.

• 9

  Serve the sliced chicken alongside the warm roasted vegetables for a clean and balanced meal.