NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.5 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 and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into half-inch cubes and slice the red bell pepper into strips.

• 3

  Toss the sweet potatoes, broccoli, and bell pepper on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp of salt, and the dried oregano.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the edges are slightly caramelized.

• 5

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

• 6

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

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F.

• 8

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

• 9

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