NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

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

PREPARATION

• 1

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

• 2

  Place the cubed sweet potato, sliced carrots, broccoli florets, and sliced bell peppers on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and sprinkle with half of the salt, pepper, garlic powder, and oregano.

• 4

  Toss the vegetables until evenly coated and roast for 20 to 25 minutes until the sweet potatoes are tender and golden.

• 5

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

• 6

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

• 7

  Add the chicken to the pan and sear for 6 to 7 minutes per side 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 and serving alongside the roasted vegetables.