NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup broccoli florets

0.5 medium red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the sweet potato into half-inch cubes and slice the red bell pepper into strips.

• 3

  On a large baking sheet, toss the sweet potato, broccoli florets, and bell pepper with 0.5 tablespoons of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

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

• 6

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

• 7

  Place the chicken in the hot skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetable medley.