NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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, then chop the broccoli and bell pepper into bite-sized pieces.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tablespoons of olive oil, a pinch of sea salt, and a pinch of black pepper.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  During the last 2 minutes of cooking the chicken, add the minced garlic to the pan and sauté until fragrant.

• 9

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

• 10

  Plate the roasted vegetables alongside the sliced chicken and garnish with freshly chopped parsley.