NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 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 (205°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Place the broccoli florets, bell pepper strips, and carrots on the baking sheet; toss with 0.5 tablespoons of olive oil and a pinch of sea salt and black pepper.

• 4

  Spread the vegetables in a single layer and roast for 18 to 20 minutes until tender and slightly caramelized at the edges.

• 5

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

• 6

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

• 7

  Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into strips.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.