NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

3 oz Shrimp

1 cup Brussels sprouts

1 medium Sweet potato

1 tbsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into 1-inch chunks and trim the Brussels sprouts before slicing them in half.

• 3

  Place the vegetables on the baking sheet and toss thoroughly with avocado oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Spread the vegetables in a single layer and roast for 20 to 25 minutes until the sweet potatoes are tender and the sprouts have crispy, golden-brown edges.

• 5

  While the vegetables are roasting, season the chicken breast and shrimp with a light pinch of salt and pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken to rest, then in the same skillet, sear the shrimp for approximately 2 minutes per side until they are pink and opaque.

• 8

  Slice the chicken breast into strips and serve alongside the shrimp and the roasted vegetable medley for a complete, clean-eating meal.