NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 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 oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Chop broccoli into small florets, slice bell peppers into strips, and slice zucchini into half-moons.

• 3

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

• 4

  Roast the vegetables for 18 minutes until they are tender and have developed a slight char.

• 5

  Season the chicken breast evenly on both sides with garlic powder, dried oregano, salt, and pepper.

• 6

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

• 7

  Place the chicken in the skillet and sear for 6 minutes per side until golden brown and cooked through.

• 8

  Remove chicken from the pan and let it rest for 3 minutes to lock in juices before serving with the roasted vegetables.