NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 medium sweet potato

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

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 broccoli and bell peppers into bite-sized pieces.

• 3

  In a large bowl, toss the vegetables with half of the olive oil, half of the sea salt, black pepper, and the dried oregano.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and edges are slightly charred.

• 5

  While the vegetables roast, season both sides of the chicken breast with garlic powder and the remaining sea salt and pepper.

• 6

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

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

• 9

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