NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 tbsp Lime juice

0.25 cup Fresh cilantro

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 medium Sweet potato

1 cup Bell pepper

0.5 cup Red onion

1 tsp Ground cumin

PREPARATION

• 1

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

• 2

  Dice the sweet potato, bell peppers, and red onion into uniform bite-sized pieces.

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil, the ground cumin, and half of the sea salt and black pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the edges are golden brown.

• 5

  While the vegetables roast, whisk together the lime juice, chopped fresh cilantro, garlic powder, and the remaining olive oil in a small bowl to create a marinade.

• 6

  Season the chicken breast with the remaining salt and pepper, then brush with half of the cilantro-lime marinade.

• 7

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Rest the chicken for 3 minutes, then slice and drizzle with the remaining fresh marinade before serving alongside the roasted vegetable medley.