NUTRITION

SERVINGS

INGREDIENTS

12 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1.5 cup Broccoli florets

1 medium Red bell pepper

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Garlic powder

1 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 into thin strips and ensure the broccoli is cut into uniform, bite-sized florets.

• 3

  Toss the broccoli and bell peppers on the baking sheet with 0.5 tablespoons of olive oil and a pinch of sea salt and black pepper.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and the broccoli edges are slightly charred.

• 5

  Season the chicken thighs evenly on both sides with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 6

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

• 7

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 8

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