NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

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 (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the red bell pepper and zucchini into bite-sized pieces and combine them with the broccoli florets on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with half of the salt and pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 18-20 minutes until they are tender and show slight caramelized edges.

• 5

  While vegetables roast, season the chicken breast on both sides with garlic powder, onion powder, smoked paprika, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the pan and sear for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Plate the juicy chicken alongside the roasted vegetable medley and serve immediately.