NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

0.5 cup sweet potato

1 tbsp avocado oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, slice the carrots into rounds, and chop the red bell pepper into bite-sized chunks.

• 3

  Place the broccoli, carrots, bell pepper, and sweet potato on the baking sheet. Drizzle with half of the avocado oil and season with a pinch of sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20 to 25 minutes, or until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

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

• 6

  Heat the remaining avocado oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken breast.

• 7

  Sear the chicken for about 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C).

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetable medley and finish with a fresh squeeze of lemon juice over the top.