NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

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 line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then chop the red bell pepper into bite-sized pieces.

• 3

  Place the sweet potato cubes, red bell pepper, and broccoli florets on the baking sheet.

• 4

  Drizzle the vegetables with half of the olive oil and sprinkle with half of the salt, pepper, garlic powder, and oregano.

• 5

  Toss the vegetables to coat evenly and roast in the oven for 20 to 25 minutes until tender and slightly caramelized.

• 6

  While the vegetables roast, season the chicken breast on both sides with the remaining salt, pepper, garlic powder, and oregano.

• 7

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 8

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

• 9

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 10

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