NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup Brussels sprouts

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

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

  Trim the ends off the Brussels sprouts and slice them in half, then chop the red bell pepper and red onion into one-inch pieces.

• 3

  Place the vegetables on the prepared baking sheet and toss with half of the olive oil, half of the sea salt, and the dried oregano.

• 4

  Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until the Brussels sprouts are tender and charred on the edges.

• 5

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

• 6

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

• 7

  Place the chicken in the hot skillet and sear for 6 to 8 minutes per side, or until 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 roasted vegetable medley for a clean and balanced meal.