NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1.5 tbsp extra virgin olive 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, bell pepper, and zucchini into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with 1 tablespoon of olive oil and season with 0.25 teaspoon of sea salt and 0.25 teaspoon of dried oregano.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 18-20 minutes until tender and slightly caramelized.

• 5

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

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a heavy skillet over medium-high heat.

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Serve the sliced chicken alongside the warm roasted vegetables for a clean and satisfying meal.