NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1-inch cubes, and slice the red bell pepper into thin strips.

• 3

  On the prepared baking sheet, toss the sweet potato cubes, bell pepper strips, and broccoli florets with 0.5 tablespoons of extra virgin olive oil and half of the sea salt and black pepper.

• 4

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

• 5

  While the vegetables are roasting, pat the chicken breast dry and season both sides evenly with the dried oregano, garlic powder, and the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat.

• 7

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

• 8

  Remove the chicken from the skillet and let it rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.