NUTRITION

SERVINGS

INGREDIENTS

11 oz Boneless skinless chicken thighs

1 tbsp Olive oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Chop the broccoli, red bell pepper, and red onion into uniform, bite-sized pieces.

• 3

  Spread the vegetables on a large baking sheet and toss with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender-crisp and slightly charred around the edges.

• 5

  While the vegetables roast, pat the chicken thighs dry with paper towels and season both sides evenly with garlic powder, onion powder, dried oregano, sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken thighs in the hot skillet and sear for 5-7 minutes per side 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 2 minutes before serving alongside the roasted vegetable medley.