NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup zucchini

1 cup bell pepper

1 cup broccoli florets

0.5 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 zucchini, bell pepper, and broccoli into uniform, bite-sized pieces to ensure even roasting.

• 3

  Place the vegetables on the baking sheet and toss with 1 tablespoon of extra virgin olive oil, 0.25 tsp sea salt, and 0.25 tsp dried oregano.

• 4

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

• 5

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

• 6

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

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side, or 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 3-5 minutes to lock in the juices.

• 9

  Slice the chicken and serve it alongside the warm roasted vegetables for a clean and satisfying meal.