NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes, broccoli florets, and sliced red bell peppers with 0.5 tbsp of avocado oil and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Serve the sliced chicken alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.