NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

1 tbsp Extra virgin olive 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).

• 2

  On a large sheet pan, toss the broccoli florets, sliced red bell peppers, and carrots with 0.5 tablespoon of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 18-20 minutes until they are tender and show slight caramelized edges.

• 4

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

• 5

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

• 6

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

• 7

  Let the chicken rest for 3 minutes before slicing to keep it juicy.

• 8

  Serve the sliced chicken alongside the roasted vegetable medley.