NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp extra virgin olive oil

1 cup broccoli florets

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and slice the carrot into rounds, then place them on the baking sheet along with the broccoli florets.

• 3

  Drizzle 0.75 tablespoons of olive oil over the vegetables and sprinkle with half of the sea salt and black pepper.

• 4

  Toss the vegetables well to ensure an even coating and roast in the oven for 20 to 25 minutes until they are tender and slightly charred.

• 5

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

• 6

  Heat the remaining 0.75 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmering.

• 7

  Place the chicken in the pan and sear for 6 to 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 3 minutes before serving alongside the roasted vegetables.