NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced red bell peppers, and carrots on the baking sheet, then toss with 0.5 tbsp of avocado oil and half of the salt and pepper.

• 3

  Roast the vegetables in the oven for 18-20 minutes until they are tender and show golden-brown edges.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a large skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is beautifully browned.

• 7

  Add the minced garlic to the pan during the final 60 seconds of cooking to infuse the chicken with aromatic flavor without burning.

• 8

  Plate the chicken alongside the roasted vegetables and finish the entire dish with a bright squeeze of fresh lemon juice.