NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tsp Extra virgin olive oil

1 tsp Ghee

0.25 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces, then place them on the baking sheet with the broccoli florets and sliced bell peppers.

• 3

  Drizzle the vegetables with the olive oil and season with half of the sea salt and black pepper; toss thoroughly to ensure an even coating.

• 4

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

• 5

  While the vegetables roast, pat the chicken breast dry with a paper towel and season both sides with garlic powder, oregano, and the remaining salt and pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and add the ghee, swirling to coat the bottom of the pan.

• 7

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

• 8

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

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.