NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 wedge Lemon

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 1/2-inch pieces, and slice the red bell pepper into strips.

• 3

  In a large bowl, toss the sweet potato, broccoli florets, and bell pepper with 0.5 tablespoons of olive oil, half the sea salt, and half the black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the potatoes are fork-tender and slightly caramelized.

• 5

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

• 6

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

• 7

  Place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 3-5 minutes before slicing against the grain.

• 9

  Plate the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.