NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and chop the broccoli, bell pepper, and red onion into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, dried rosemary, and a pinch of the salt and pepper.

• 4

  Roast the vegetables for 20 to 25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

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

• 6

  Heat the remaining olive oil in a heavy skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 7

  Add the minced garlic to the skillet during the last minute of cooking, then pour in the lemon juice to deglaze the pan.

• 8

  Serve the seared chicken alongside the roasted vegetables, drizzling any remaining pan juices over the plate for extra flavor.