NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1 medium Sweet potato

1 cup Bell pepper

1 cup Zucchini

2 tbsp Olive oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Chili powder

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, and chop the bell pepper and zucchini into bite-sized pieces.

• 3

  Place the vegetables on the baking sheet, drizzle with one tablespoon of olive oil, sprinkle with sea salt and black pepper, and toss to coat.

• 4

  Roast the vegetables in the oven for 20 to 25 minutes until the sweet potatoes are tender and slightly caramelized.

• 5

  In a small bowl, whisk together the remaining olive oil, tamari, lime juice, chili powder, and garlic powder to create the marinade.

• 6

  Place the chicken breast in a shallow dish, pour the marinade over it, and let it sit for 10 minutes to absorb the flavors.

• 7

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

• 8

  Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetable medley, garnished with fresh cilantro.