NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 medium red bell pepper

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice into 1/2-inch cubes; chop the red bell pepper into similar sized pieces.

• 3

  In a large bowl, toss the sweet potato, broccoli florets, and bell pepper with 0.5 tablespoon of olive oil, half the sea salt, and half the black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and edges are slightly caramelized.

• 5

  While the vegetables roast, season the chicken breast on both sides with the dried oregano and the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully browned.

• 8

  During the last minute of cooking, add the minced garlic to the skillet, stirring constantly to avoid burning while it infuses the chicken with flavor.

• 9

  Remove the chicken from the heat and let it rest for 3 minutes before slicing and serving alongside the roasted vegetable medley.