NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

1 medium 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Chop the broccoli into florets, slice the bell pepper into strips, and cut the zucchini into half-moons.

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil, half of the salt, half of the pepper, and the dried oregano.

• 4

  Roast the vegetables in the oven for 18 to 20 minutes until they are tender and slightly caramelized.

• 5

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

• 6

  Heat the remaining olive oil in a large 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).

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before serving alongside the roasted vegetable medley.