NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp olive oil

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

0.5 medium red bell pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then chop the broccoli into bite-sized florets and slice the bell pepper into strips.

• 3

  Place the sweet potato cubes on the baking sheet, toss with 0.25 tbsp of olive oil and a pinch of sea salt, and roast for 10 minutes.

• 4

  While the potatoes roast, pat the chicken breast dry and rub it evenly with 0.25 tbsp of olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Remove the sheet pan from the oven, slide the potatoes to one side, and place the chicken breast in the center.

• 6

  Add the broccoli and bell peppers to the remaining open space on the pan, drizzling them with the final 0.25 tbsp of olive oil.

• 7

  Return the pan to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.