NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Bell peppers

0.5 cup Red onion

1 tbsp Avocado 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.

• 2

  Chop the broccoli into bite-sized florets, slice the bell peppers into strips, and wedge the red onion.

• 3

  In a large bowl, toss the vegetables with 0.5 tablespoon of avocado oil, half of the sea salt, black pepper, garlic powder, and dried oregano until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-22 minutes until tender and slightly caramelized.

• 5

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

• 6

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

• 7

  Place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing to keep it juicy.

• 9

  Serve the sliced pan-seared chicken alongside the warm roasted vegetables.