NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Sweet potato

0.25 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 for easy cleanup.

• 2

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

• 3

  Drizzle the vegetables with 0.5 tbsp of olive oil and sprinkle with half of the sea salt and black pepper.

• 4

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

• 5

  While the vegetables roast, season both sides of the chicken breast with garlic powder, dried oregano, 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 internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Let the chicken rest for 3 minutes before slicing and serving alongside the warm roasted vegetables.