NUTRITION

SERVINGS

INGREDIENTS

5.5 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

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the sweet potato into small cubes and chop the broccoli and bell pepper into bite-sized pieces.

• 3

  Toss the vegetables with 0.5 tbsp of olive oil and half of the salt, pepper, garlic powder, and oregano on the prepared baking sheet.

• 4

  Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the edges are slightly caramelized.

• 5

  Season the chicken breast with the remaining salt, pepper, garlic powder, and oregano while the vegetables roast.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.

• 7

  Sear the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetable medley.