NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Sliced bell peppers

0.5 cup Sliced red onion

1 tbsp Extra virgin olive oil

0.5 cup Cubed sweet potato

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large rimmed baking sheet, toss the cubed sweet potatoes, sliced bell peppers, and red onion with half of the olive oil, sea salt, and dried oregano.

• 3

  Spread the vegetables in a single layer and roast for 20-25 minutes until the sweet potatoes are tender and the peppers have a slight char.

• 4

  While the vegetables roast, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.

• 6

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

• 7

  During the last minute of cooking, add the minced garlic to the skillet, tossing it briefly to release its aroma without burning.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetable medley and garnish with freshly chopped parsley.