NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp balsamic vinegar

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and dice the sweet potato into 1-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

  In a large bowl, toss the sweet potato, bell pepper, and broccoli florets with 0.5 tbsp of olive oil, balsamic vinegar, and a pinch of salt and pepper.

• 4

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

• 5

  While the vegetables roast, season the chicken breast with the remaining 0.5 tbsp of olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing.

• 8

  Serve the grilled chicken with the roasted vegetables and a fresh squeeze of lemon juice over the top.