NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

  Place the sweet potato, bell pepper, and broccoli florets on the baking sheet; drizzle with 0.5 tbsp olive oil and sprinkle with half of the salt, pepper, garlic powder, and oregano.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20 to 25 minutes until the sweet potatoes are tender and the broccoli edges are crispy.

• 5

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

• 6

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

• 7

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

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