NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

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

  Peel and cube the sweet potato into half-inch pieces, then chop the broccoli and bell pepper into bite-sized chunks.

• 3

  Place the vegetables on the sheet, drizzle with half the olive oil, and sprinkle with half the sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables 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 with the remaining sea salt, black pepper, garlic powder, and dried oregano.

• 6

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

• 7

  Sear the chicken for about 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 8

  Allow the chicken to rest for 5 minutes to lock in the juices before serving with the roasted vegetable medley.