NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 clove garlic

1 tbsp lemon juice

0.25 tsp dried rosemary

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into small cubes and chop the broccoli and bell pepper into uniform bite-sized pieces to ensure even roasting.

• 3

  Place the vegetables on the pan, drizzle with half of the olive oil, and sprinkle with a portion of the sea salt and black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are golden and the broccoli is crisp-tender.

• 5

  Season the chicken breast on both sides with the dried rosemary, thyme, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for approximately 6 minutes per side until the internal temperature reaches 165°F.

• 7

  Add the minced garlic to the pan during the final minute of cooking, then deglaze the pan by squeezing the fresh lemon juice over the chicken.

• 8

  Rest the chicken for 3 minutes before slicing and serving alongside the vibrant roasted vegetable medley.