NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell peppers on the sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 18 to 20 minutes until they are tender and show slight caramelized edges.

• 4

  While vegetables roast, season the chicken breast evenly on both sides with garlic powder, onion powder, and dried oregano.

• 5

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

• 6

  Place the chicken in the skillet and sear for 6 to 8 minutes per side, ensuring the center reaches an internal temperature of 165°F.

• 7

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before serving with the roasted vegetables.