NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

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 (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

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

• 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, pat the chicken breast dry and season both sides with the garlic powder, dried oregano, and the remaining salt and pepper.

• 6

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

• 7

  Add the chicken breast to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken alongside the warm roasted vegetables for a clean and balanced meal.