NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil

1/2 medium Sweet Potato

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/4 cup sliced Red Onion

2 tbsp chopped Fresh Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Begin by peeling and cutting the sweet potato into cubes. Toss them lightly with a pinch of salt and a drizzle of olive oil, then spread evenly on a baking sheet.

• 3

  Place the sweet potato in the oven and roast for about 20 minutes until slightly tender.

• 4

  While the sweet potato begins roasting, season the chicken breast with salt, pepper, and the chopped fresh herbs to form a crust.

• 5

  Heat a non-stick pan over medium-high heat and add the olive oil. Once the oil shimmers, add the seasoned chicken breast.

• 6

  Pan-sear the chicken for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

• 7

  In a bowl, toss the diced zucchini, red bell pepper, and sliced red onion with a small drizzle of olive oil, salt, pepper, and a sprinkle of herbs.

• 8

  After the sweet potato has roasted for 20 minutes, add the bowl of mixed vegetables to the baking sheet and roast for an additional 10-15 minutes until all vegetables are tender.

• 9

  Plate the pan-seared chicken alongside the roasted sweet potato and vegetables, then garnish with additional fresh herbs if desired.