NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 medium sweet potato

1 cup broccoli florets

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and slice the sweet potato into uniform wedges.

• 2

  Toss the sweet potato wedges with one teaspoon of the avocado oil and a pinch of sea salt, then roast on a parchment-lined tray for 20-25 minutes until tender.

• 3

  While the potatoes roast, season the chicken breast evenly on both sides with the turmeric, garlic powder, salt, and pepper.

• 4

  Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.

• 5

  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.

• 6

  While the chicken rests, steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 7

  Plate the chicken with a fresh squeeze of lemon juice alongside the roasted sweet potatoes and steamed broccoli.