NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup 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

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and heat an outdoor grill or indoor grill pan to medium-high heat.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss them on a baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes. While they roast, chop the broccoli into florets and slice the red bell pepper into strips.

• 4

  Remove the baking sheet from the oven, add the broccoli and bell peppers, and toss with the remaining olive oil and a pinch of salt.

• 5

  Season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Return the vegetable tray to the oven and roast for another 10-12 minutes until the sweet potatoes are golden and the veggies are tender.

• 8

  Remove everything from heat, drizzle the fresh lemon juice over the chicken and vegetables, and serve immediately.