NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  On the baking sheet, toss the broccoli florets and sliced red bell peppers with half of the olive oil, half of the sea salt, and all of the dried oregano.

• 3

  Spread the vegetables in a single layer and roast for 15-20 minutes until they are tender and the edges are slightly caramelized.

• 4

  While the vegetables are roasting, season both sides of the chicken breast with the remaining sea salt, black pepper, and garlic powder.

• 5

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

• 6

  Place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the skillet and let it rest for 3 minutes to lock in the juices before slicing.

• 8

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