NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.75 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 whole Avocado

1 tsp Lemon juice

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 dice into 1/2-inch cubes, then chop the broccoli florets and red bell pepper into bite-sized pieces.

• 3

  On the baking sheet, toss the sweet potato, broccoli, and peppers with 0.5 tbsp of olive oil and half of the sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  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.

• 5

  While the vegetables roast, season the chicken breast evenly with the remaining sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Sear the chicken breast for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 9

  In a small bowl, mash the avocado with the lemon juice until smooth.

• 10

  Assemble the bowl by placing the roasted vegetables at the base, topping with sliced chicken, and finishing with a dollop of the creamy avocado mash.