NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp avocado oil

0.25 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 baking sheet with parchment paper.

• 2

  Chop the broccoli, red bell pepper, and carrots into uniform, bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with 0.5 tbsp of avocado oil and a pinch of sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 18-20 minutes until they are tender and slightly charred at the edges.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of avocado oil in a medium skillet over medium-high heat.

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 3 minutes to lock in the juices.

• 9

  Slice the chicken and serve alongside the roasted vegetable medley.