NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 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

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, and chop the broccoli and bell pepper into bite-sized florets and strips.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper until evenly coated.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are slightly caramelized.

• 5

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

• 6

  Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

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