NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  On the baking sheet, toss the broccoli florets, sliced bell pepper, and sliced red onion with half of the avocado oil and a pinch of sea salt and black pepper.

• 3

  Roast the vegetables for 18-20 minutes, tossing halfway through, until they are tender and have developed caramelized edges.

• 4

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

• 5

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

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing, then serve alongside the roasted vegetables with a fresh squeeze of lemon juice.