NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 medium sweet potato

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.

• 3

  Place the vegetables and sweet potato on the baking sheet, drizzle with 0.5 tbsp of the olive oil, and sprinkle with 0.25 tsp of the sea salt and all the dried oregano.

• 4

  Toss well to coat and roast for 20 to 25 minutes until the sweet potatoes are tender and the vegetables are slightly charred.

• 5

  While the vegetables roast, season both sides of the chicken breast with the remaining salt, black pepper, and garlic powder.

• 6

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

• 7

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

• 8

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

• 9

  Serve the juicy chicken breast alongside the roasted vegetable medley for a clean and satisfying meal.