NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 medium Red bell pepper

0.5 cup Sweet potato

0.5 medium Zucchini

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato, zucchini, and red bell pepper into bite-sized pieces and place them on the sheet with the broccoli florets.

• 3

  Drizzle the vegetables with 0.5 tbsp of olive oil and sprinkle with half of the sea salt, black pepper, garlic powder, and oregano.

• 4

  Toss the vegetables thoroughly to ensure even coating and roast for 20 to 25 minutes until the edges are caramelized and tender.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the hot pan and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetable medley.