NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup bell pepper

0.25 tbsp avocado oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and slice the bell pepper into thin strips.

• 3

  Place the sweet potatoes, broccoli florets, and bell peppers on the baking sheet, drizzle with half of the avocado oil, and season with a pinch of sea salt and pepper.

• 4

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

• 5

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

• 6

  Heat the remaining avocado oil in a large skillet over medium-high heat.

• 7

  Add the chicken to 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 5 minutes to lock in the juices before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.