NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tbsp avocado oil

0.25 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.

• 2

  Slice the red bell pepper and carrots into bite-sized pieces.

• 3

  Place the broccoli, peppers, and carrots on the baking sheet, drizzle with half of the avocado oil, and season with a pinch of sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Place the chicken in the hot skillet and sear for 6 to 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

  Plate the juicy sliced chicken alongside the roasted vegetable medley and serve immediately.