NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

1.5 tbsp extra virgin olive oil

0.25 whole avocado

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Chop the sweet potato into 1/2-inch cubes, slice the bell pepper into strips, and break the broccoli into bite-sized florets.

• 3

  In a large bowl, toss the vegetables with 1 tablespoon of olive oil, 0.25 teaspoon salt, 0.125 teaspoon pepper, and 0.25 teaspoon oregano.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 25 minutes until the sweet potatoes are tender and lightly browned.

• 5

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

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the hot pan and sear for 6 to 8 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it against the grain.

• 9

  Plate the roasted vegetables alongside the sliced chicken, top with fresh avocado slices, and finish with a bright squeeze of lemon juice.