NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

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

  Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and place them in a large mixing bowl.

• 3

  Drizzle 0.5 tbsp of olive oil over the vegetables and sprinkle with half of the sea salt, black pepper, garlic powder, and dried oregano.

• 4

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

• 5

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

• 6

  Heat the remaining 1 tbsp of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

• 7

  Place the chicken in the hot pan and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing and serving with the roasted vegetables.