NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 wedge lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the sweet potato and bell pepper on the baking sheet with 0.5 tbsp of olive oil, sea salt, and dried oregano.

• 4

  Roast the vegetables for 15 minutes, then add the broccoli florets to the sheet and roast for an additional 10 minutes until tender and slightly charred.

• 5

  While the vegetables roast, season the chicken breast evenly with garlic powder and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron or stainless steel skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6-7 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.

• 9

  Serve the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.