NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 cup Sweet potato

1 tbsp Extra virgin olive oil

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 (200°C) and preheat an outdoor grill or indoor grill pan to medium-high heat.

• 2

  Place the broccoli florets, sliced red bell pepper, sliced zucchini, and cubed sweet potato on a large parchment-lined baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with half of the sea salt, black pepper, and dried oregano.

• 4

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

• 5

  While the vegetables roast, brush the chicken breast with the remaining olive oil and season with garlic powder and the remaining salt, pepper, and oregano.

• 6

  Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 7

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

• 8

  Serve the sliced grilled chicken alongside the roasted vegetable medley for a clean, balanced meal.