NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a large bowl, toss the broccoli florets, sliced red bell pepper, and carrots with half of the avocado oil and a pinch of sea salt and black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until they are tender and show light charring.

• 4

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

• 5

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

• 6

  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.

• 7

  Remove the chicken from the pan and let it rest for 3-5 minutes to lock in the juices before slicing.

• 8

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.