NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup zucchini

1 cup red bell pepper

0.25 cup red onion

1 tbsp olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and chop the sweet potato, zucchini, bell pepper, and red onion into uniform bite-sized pieces.

• 2

  Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the diced sweet potatoes to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and develop a golden-brown crust.

• 4

  Push the potatoes to the outer edges of the skillet and add the chicken cubes to the center.

• 5

  Season the chicken with half of the sea salt, black pepper, and dried oregano, cooking for 4 minutes until the edges are opaque and browned.

• 6

  Add the red onion, bell pepper, zucchini, and minced garlic to the skillet, stirring everything together to combine.

• 7

  Sauté the mixture for an additional 5 to 6 minutes until the vegetables are tender-crisp and the chicken is fully cooked through.

• 8

  Sprinkle with the remaining salt, pepper, and oregano before serving hot directly from the skillet.