NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

1 cup bell pepper strips

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

• 2

  Slice the carrot into thin rounds and toss them on the baking sheet with the broccoli florets and bell pepper strips.

• 3

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

• 4

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

• 5

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

• 6

  Heat the remaining avocado oil in a medium skillet over medium-high heat.

• 7

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

• 8

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

• 9

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