NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

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.

• 2

  Slice the carrot into thin rounds and chop the red bell pepper into bite-sized pieces.

• 3

  Place the broccoli florets, carrots, and bell peppers on the baking sheet, drizzle with half of the olive oil, and season with half of the salt and pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20-25 minutes until tender and slightly charred at the edges.

• 5

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

• 6

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

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetable medley.