NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp ground turmeric

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and slice the red bell pepper into bite-sized strips.

• 3

  On the baking sheet, toss the sweet potato, broccoli florets, and bell pepper with 0.5 tablespoon of olive oil, 0.25 teaspoon of sea salt, 0.25 teaspoon of garlic powder, and the smoked paprika.

• 4

  Spread the vegetables in a single layer and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

  While the vegetables roast, pat the chicken breast dry and season both sides with the remaining sea salt, black pepper, garlic powder, and ground turmeric.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a heavy-bottomed 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 a deep golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Plate the sliced golden chicken alongside the roasted vegetable medley and serve immediately.