NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Avocado oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Lemon juice

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 1/2-inch cubes, chop the broccoli into florets, and slice the bell pepper into strips.

• 3

  Place the vegetables on the baking sheet, drizzle with 0.5 tbsp of avocado oil, and sprinkle with half of the sea salt and dried oregano.

• 4

  Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are crispy.

• 5

  While vegetables roast, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of avocado oil in a large skillet over medium-high heat.

• 7

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

• 8

  During the last minute of cooking, add the minced garlic and lemon juice to the skillet, spooning the juices over the chicken.

• 9

  Serve the pan-seared chicken immediately alongside the roasted vegetable medley.