NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup bell pepper

1 cup zucchini

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

  Cut the bell pepper and zucchini into bite-sized pieces.

• 3

  In a large bowl, toss the broccoli florets, bell pepper, and zucchini with half of the olive oil and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly caramelized.

• 5

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

• 6

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

• 7

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

• 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.