NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Toss cubed sweet potato, broccoli, and sliced bell pepper with half of the olive oil and a pinch of the salt and pepper on a large baking sheet.

• 3

  Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly caramelized.

• 4

  While vegetables roast, season the chicken breast evenly with the remaining salt, pepper, and dried oregano.

• 5

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 6

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

• 7

  Add the minced garlic to the skillet during the final 60 seconds of cooking, stirring constantly to avoid burning.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes before slicing and serving alongside the roasted vegetable medley.