NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

0.5 cup Sweet potato

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 wedge Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the sweet potato cubes, sliced carrots, broccoli florets, and chopped bell peppers with 0.5 tablespoon of olive oil and a pinch of salt and pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and let it rest for 5 minutes to keep the juices intact before slicing.

• 8

  Plate the sliced chicken alongside the roasted vegetables and serve with a fresh lemon wedge for squeezing over the top.