NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 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 into half-inch cubes, chop the broccoli into florets, and slice the red bell pepper into bite-sized pieces.

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

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

• 6

  Heat the remaining 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 golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetable medley while hot.