NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

2 tbsp extra virgin olive oil

1 tsp chili powder

0.5 tsp smoked paprika

0.25 tsp cayenne pepper

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice it into 1/2-inch cubes; chop the broccoli into bite-sized florets and slice the bell pepper into strips.

• 3

  In a small bowl, whisk together the olive oil, chili powder, smoked paprika, cayenne, garlic powder, onion powder, sea salt, and black pepper to create a spicy marinade.

• 4

  Place the chicken breast on one side of the sheet pan and arrange the chopped vegetables on the remaining space.

• 5

  Drizzle the spice oil over the chicken and vegetables, using your hands or a brush to ensure the chicken is thoroughly coated and the vegetables are well-tossed.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy, then serve immediately with the roasted vegetables.