NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Turmeric

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then place them on the baking sheet with the broccoli florets and sliced red bell peppers.

• 3

  Drizzle half of the olive oil over the vegetables and sprinkle with a pinch of sea salt and black pepper, tossing well to coat evenly.

• 4

  Roast the vegetables in the oven 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, pat the chicken breast dry and season both sides with the turmeric, garlic powder, paprika, and the remaining salt and pepper.

• 6

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

• 7

  Once the pan is hot, add the chicken and sear for 6-7 minutes per side until the internal temperature reaches 165°F and the crust is a deep golden hue.

• 8

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

• 9

  Plate the roasted vegetables alongside the sliced golden chicken and serve immediately.