NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by slicing the carrot into thin rounds, chopping the broccoli into bite-sized florets, and cutting the bell pepper into strips.

• 3

  Place the vegetables on the prepared baking sheet and toss with 0.5 tablespoon of olive oil, 0.25 teaspoon of sea salt, and 0.25 teaspoon of dried oregano.

• 4

  Spread the vegetables in a single layer and roast for 20 to 22 minutes until they are tender and the edges are slightly caramelized.

• 5

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

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a heavy-bottomed 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 brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to lock in the juices before serving alongside the roasted vegetables.