NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Carrots

1 tbsp Avocado oil

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Chop the broccoli florets, red bell pepper, and carrots into uniform, bite-sized pieces to ensure even roasting.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the avocado oil, and season with a pinch of sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight charred edges.

• 5

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

• 6

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

• 7

  Place the chicken in the hot skillet and sear for 6-7 minutes per side 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

  Arrange the sliced chicken on a plate with the roasted vegetables and drizzle everything with fresh lemon juice before serving.