NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup sweet potato

1 tbsp olive oil

0.25 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 (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 zucchini into bite-sized pieces.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20-25 minutes until the sweet potatoes are tender and edges are slightly browned.

• 5

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

• 6

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

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