NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Place the cubed sweet potatoes, broccoli florets, and sliced red bell pepper on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

  While the vegetables roast, pat the chicken breast dry and season both sides with dried oregano, dried thyme, garlic powder, 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 skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

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

• 9

  Arrange the roasted vegetables on a plate, top with the sliced herb chicken, and garnish with freshly chopped parsley.