NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tbsp Olive oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

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

• 2

  Place the broccoli florets, sliced red bell pepper, and sliced carrots on the baking sheet.

• 3

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

• 4

  Roast the vegetables in the oven for 18-20 minutes, or until they are tender and show light golden-brown edges.

• 5

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

• 6

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, ensuring the exterior is golden 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 warm roasted vegetables for a clean and balanced meal.