NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the red bell pepper into thin strips and the carrots into quarter-inch rounds.

• 3

  Toss the broccoli florets, pepper strips, and carrots on the baking sheet with half of the olive oil, salt, and black pepper.

• 4

  Roast the vegetables for 18 to 20 minutes until they are tender and show beautiful caramelized edges.

• 5

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

• 6

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

• 7

  Sear the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 8

  Transfer the chicken to a cutting board to rest for 3 minutes before slicing and serving alongside the roasted vegetables.