NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli

0.5 cup red bell pepper

1 tbsp olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  Place the vegetables on the prepared baking sheet and toss with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and lightly browned.

• 5

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

• 6

  Heat the remaining 0.5 tablespoon of olive oil in an oven-safe skillet over medium-high heat.

• 7

  Sear the chicken for 3 to 4 minutes on one side until a golden crust forms, then flip the breast and transfer the skillet to the oven.

• 8

  Bake the chicken for 8 to 10 minutes or until the internal temperature reaches 165°F (74°C).

• 9

  Allow the chicken to rest for 5 minutes before slicing it and serving alongside the roasted vegetable medley.