NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the broccoli florets, sliced red bell pepper, and carrots with 0.5 tbsp olive oil and half of the salt and pepper on the prepared sheet.

• 3

  Roast the vegetables for 18-20 minutes, tossing halfway through, until they are tender and have developed a slight char.

• 4

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

• 5

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

• 6

  Sear the chicken for 6-7 minutes per side, ensuring a deep golden-brown crust, until the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 3 minutes to lock in the juices before serving it alongside the roasted vegetable medley.