NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces, then chop the broccoli into florets and slice the bell pepper into strips.

• 3

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

• 4

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

• 5

  While the vegetables roast, rub the chicken breast with the remaining olive oil and spices, then place on a preheated grill over medium-high heat.

• 6

  Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the outside has beautiful char marks.

• 7

  Allow the chicken to rest for 5 minutes before slicing, then serve alongside the roasted vegetables with a fresh squeeze of lemon juice.