NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 carrot into thin rounds and chop the red bell pepper into bite-sized pieces.

• 3

  Place the broccoli, carrots, and bell peppers on the baking sheet, then toss with 0.5 tbsp of olive oil, the dried oregano, and half of the salt and pepper.

• 4

  Roast the vegetables in the oven for 18-20 minutes until they are tender and show slight caramelization on the edges.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

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

• 8

  Mince the garlic and add it to the skillet during the final 60 seconds of cooking, spooning the fragrant oil over the chicken.

• 9

  Remove the chicken from the pan and let it rest for 3 minutes before serving alongside the warm roasted vegetables.