NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

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

  Place the cubed sweet potatoes, broccoli florets, and sliced bell peppers on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of sea salt and black pepper.

• 4

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

• 5

  While vegetables roast, season the chicken thighs evenly with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 7

  Place chicken thighs in the hot skillet and sear for 6 to 8 minutes per side until the skin is crispy and internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat, drizzle with fresh lemon juice, and serve alongside the roasted vegetable medley.