NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

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 your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Chop the red bell pepper and red onion into bite-sized pieces.

• 3

  In a large bowl, toss the broccoli florets, bell pepper, and red onion with 0.5 tablespoon of olive oil and a pinch of sea salt.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until they are tender and slightly caramelized.

• 5

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

• 6

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

• 7

  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 golden brown.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetables for a clean and nutrient-dense meal.