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 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.

• 2

  Place the broccoli florets, sliced bell pepper, and carrots on the sheet, drizzling with half the avocado oil and half the seasonings.

• 3

  Toss the vegetables thoroughly to ensure an even coating, then roast for 20 minutes until the edges are beautifully caramelized.

• 4

  While the vegetables roast, pat the chicken breast dry and season both sides with the remaining sea salt, pepper, garlic powder, and oregano.

• 5

  Heat the remaining avocado oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Sear the chicken for 6 to 7 minutes per side, ensuring a deep golden crust and an internal temperature of 165°F.

• 7

  Allow the chicken to rest for 5 minutes to lock in the juices before serving alongside the tender roasted vegetables.