NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tablespoon extra virgin olive oil

0.5 teaspoon sea salt

0.25 teaspoon black pepper

0.5 teaspoon garlic powder

0.5 teaspoon dried oregano

1 teaspoon lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into bite-sized florets and dice the red bell pepper.

• 3

  Place the sweet potatoes, broccoli, and bell peppers on the baking sheet and toss with 0.5 tablespoon of olive oil and half of the salt and pepper.

• 4

  Spread the vegetables in a single layer and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

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

• 6

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

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 8

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

• 9

  Plate the sliced chicken alongside the roasted vegetables and drizzle everything with fresh lemon juice for a bright finish.