NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 small sweet potato

1 cup broccoli florets

1 medium bell pepper

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, chop the broccoli into bite-sized florets, and slice the bell pepper into strips.

• 3

  Place the vegetables on the baking sheet, drizzle with 0.5 tbsp of olive oil, and sprinkle with half of the sea salt, black pepper, and dried oregano.

• 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 lightly browned.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Once the pan is hot, add the chicken breast and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

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

• 9

  Serve the sliced chicken alongside the roasted sweet potatoes and vegetables.