NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 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.

• 2

  Peel and dice the sweet potato into half-inch cubes, and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining olive oil in a heavy skillet over medium-high heat until shimmering.

• 7

  Carefully place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 8

  Transfer the chicken to a cutting board and let it rest for 3 to 5 minutes before slicing into strips.

• 9

  Plate the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.