NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

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 and cube the sweet potato into 1/2-inch pieces, chop the broccoli into bite-sized florets, and slice the red bell pepper into strips.

• 3

  In a large bowl, toss the sweet potatoes, broccoli, and bell peppers with 2 teaspoons of the olive oil, half of the sea salt, black pepper, garlic powder, and dried oregano.

• 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 the broccoli edges are crispy.

• 5

  While the vegetables roast, season both sides of the chicken breast with the remaining garlic powder, oregano, salt, and pepper.

• 6

  Heat the remaining 1 teaspoon of olive oil in a medium 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 beautifully browned.

• 8

  Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetable medley.