NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium 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 Dried oregano

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the bell pepper into strips and the carrots into thin rounds so they cook evenly with the broccoli florets.

• 3

  Place the broccoli, peppers, and carrots on the prepared baking sheet and toss with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 4

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

• 5

  While the vegetables are roasting, season both sides of the chicken breast with the dried oregano, garlic powder, and the remaining salt and pepper.

• 6

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

• 7

  Add the chicken to 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 3-5 minutes to lock in the juices before serving alongside the roasted vegetable medley.