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

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes, broccoli florets, and sliced bell peppers with 0.5 tablespoons of olive oil, half the sea salt, and half the black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli edges are caramelized.

• 4

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

• 5

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

• 6

  Place the chicken in the hot skillet and sear for 6 to 8 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the heat and let it rest for 3 minutes, then drizzle with fresh lemon juice before serving alongside the roasted vegetables.