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

0.5 cup zucchini

0.5 medium lemon

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the sweet potato, broccoli, bell pepper, and zucchini on the baking sheet; drizzle with half of the olive oil and season with a pinch of sea salt and black pepper.

• 4

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

• 5

  While vegetables roast, season the chicken breast with dried oregano, minced garlic, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat. Once hot, add the chicken and sear for 6-7 minutes per side until deeply charred and the internal temperature reaches 165°F.

• 7

  Remove the skillet from heat and squeeze the fresh lemon juice over the chicken, allowing it to rest for 3 minutes.

• 8

  Plate the charred chicken alongside the roasted vegetable medley and serve immediately.