NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 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

  In a medium bowl, toss the broccoli florets, sliced red bell pepper, and red onion with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18 to 20 minutes until tender and slightly charred.

• 4

  While the vegetables are roasting, pat the chicken breast dry and season both sides evenly with the remaining sea salt, black pepper, dried oregano, and garlic powder.

• 5

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Place the chicken breast in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 7

  Remove the chicken from the skillet and allow it to rest on a cutting board for 3 to 5 minutes to lock in the juices.

• 8

  Slice the chicken into strips and serve immediately alongside the roasted vegetable medley.