NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.25 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 red bell pepper into strips and the carrots into thin rounds.

• 3

  Place the broccoli florets, bell pepper strips, and carrot rounds on the baking sheet.

• 4

  Drizzle the vegetables with half of the olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 5

  Roast the vegetables in the oven for 18-20 minutes until they are tender-crisp and have slightly charred edges.

• 6

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

• 7

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

• 8

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

• 9

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

• 10

  Serve the sliced chicken alongside the roasted vegetable medley for a clean and balanced meal.