NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced red bell pepper, and zucchini on the baking sheet.

• 3

  Drizzle the vegetables with 0.5 tbsp of avocado oil and season with a pinch of sea salt and black pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and have developed caramelized edges.

• 5

  While the vegetables roast, pat the chicken breast dry with a paper towel and season both sides with garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of avocado oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

• 7

  Place the chicken in the hot pan and sear for 6-7 minutes per side until the exterior is deeply golden and crispy.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before serving alongside the roasted vegetable medley.