NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Red bell pepper

0.5 cup Sweet potato

1 tbsp Olive oil

0.25 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

  Place the halved Brussels sprouts, chopped red bell pepper, and cubed sweet potato on the baking sheet.

• 3

  Drizzle the vegetables with 0.5 tbsp of olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until they are tender and beautifully caramelized.

• 5

  While the vegetables roast, season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Sear the chicken for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes to keep it juicy before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetables and drizzle with fresh lemon juice for a bright, zesty finish.