NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the red bell pepper into strips and the carrots into thin rounds, keeping the broccoli florets bite-sized.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tbsp of olive oil, 0.25 tsp sea salt, and 0.25 tsp garlic powder.

• 4

  Roast the vegetables in the oven for 18-20 minutes, tossing halfway through, until they are tender and slightly browned.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

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