NUTRITION

SERVINGS

INGREDIENTS

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

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes, broccoli florets, and sliced bell peppers on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 4

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

• 5

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

• 6

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

• 7

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to ensure the juices redistribute.

• 8

  Slice the chicken and serve alongside the roasted vegetables, finishing the entire plate with a fresh squeeze of lemon juice for brightness.