NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sweet potato

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the sweet potato and red bell pepper into bite-sized pieces.

• 3

  Toss the sweet potato, broccoli florets, and bell pepper with 0.25 tbsp of avocado oil and a pinch of sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are golden.

• 5

  While the vegetables roast, season the chicken breast on both sides with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 6

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

• 7

  Sear the chicken for 5-7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 8

  Allow the chicken to rest for 3 minutes before slicing and serving it alongside the roasted vegetable medley.