NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tbsp avocado oil

0.5 tsp garlic powder

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).

• 2

  Toss the broccoli florets, sliced red bell pepper, and carrots with half of the avocado oil, sea salt, and black pepper on a large baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, season the chicken breast evenly with the garlic powder, dried oregano, and the remaining salt and pepper.

• 5

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

• 6

  Place the chicken in the skillet and sear for 5-7 minutes per side 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 minutes before slicing.

• 8

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