Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4.25 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 tsp Extra virgin olive oil; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Yellow 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

Nutrition

Per serving

478 calories

Protein: 45g; 36% of calories
Carbs: 25g; 20% of calories
Fat: 24g; 43% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the broccoli florets, chopped bell peppers, and sliced zucchini on the sheet; toss with 1 tablespoon of olive oil and half of the salt and garlic powder.
Roast the vegetables in the oven for 20 minutes, tossing halfway through, until they are tender and have developed a light golden char.
While the vegetables are roasting, season the chicken breast evenly on both sides with the remaining salt, garlic powder, black pepper, and dried oregano.
Heat the remaining 1 teaspoon of olive oil in a cast-iron or stainless steel skillet over medium-high heat.
Place the chicken in the hot skillet and sear for 6 to 7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing it and serving with the roasted vegetables.

Nutrition

Ingredients

Instructions

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