NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

1 tbsp extra virgin olive 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Chop the broccoli into bite-sized florets, slice the carrots into rounds, and dice the red bell pepper into one-inch pieces.

• 3

  Place the vegetables on the prepared baking sheet and toss with 0.5 tablespoon of olive oil and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer and roast for 18 to 20 minutes until they are tender and the edges are slightly charred.

• 5

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

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

• 7

  Add the chicken to the hot skillet and sear for 6 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 pan and let it rest for 3 minutes to lock in the juices before slicing.

• 9

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