NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 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 rimmed baking sheet with parchment paper.

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces, ensuring they are uniform for even roasting.

• 3

  In a large mixing bowl, toss the broccoli florets, chopped bell pepper, and zucchini with 0.5 tbsp of olive oil, 0.25 tsp sea salt, and 0.25 tsp garlic powder.

• 4

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

• 5

  While the vegetables are roasting, pat the chicken breast dry with a paper towel and season both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat until shimmering.

• 7

  Add the chicken breast to the pan and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 3-5 minutes before slicing it against the grain.

• 9

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