NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup red bell pepper

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 for easy cleanup.

• 2

  Place the broccoli florets, sliced carrots, and red bell pepper on the baking sheet, then drizzle with half of the olive oil.

• 3

  Sprinkle the vegetables with half of the sea salt and black pepper, tossing well to ensure even coating.

• 4

  Roast the vegetables in the oven for 18 to 20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, season the chicken breast on 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

  Carefully place the chicken in the skillet and sear for 6 to 8 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before serving it alongside the roasted vegetable medley.