NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

0.5 cup Sweet potato

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli florets, sliced bell pepper, red onion wedges, and cubed sweet potato on the prepared baking sheet.

• 3

  Drizzle the vegetables with 0.5 tablespoon of avocado oil and sprinkle with half of the sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Toss the vegetables thoroughly to ensure an even coating of oil and spices, then spread them out in a single layer.

• 5

  Roast the vegetables in the oven for 20 to 25 minutes, or until the sweet potatoes are tender and the edges are golden brown.

• 6

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

• 7

  Heat the remaining 0.5 tablespoon of avocado oil in a medium skillet over medium-high heat until shimmering.

• 8

  Carefully place the chicken breast in the pan and sear for 6 to 8 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F.

• 9

  Allow the chicken to rest for 3 minutes before slicing it against the grain to maintain its juicy texture.

• 10

  Plate the sliced chicken alongside the roasted vegetable medley and serve immediately while hot.