NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup bell peppers

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.

• 3

  Place the vegetables on the prepared baking sheet and toss with 0.5 tbsp of olive oil and half of the salt and pepper.

• 4

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

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat.

• 7

  Sear the chicken for 6-7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 8

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