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

0.25 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the cubed sweet potatoes, broccoli florets, and chopped bell peppers on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of the sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20 to 25 minutes until the sweet potatoes are fork-tender and the broccoli edges are slightly charred.

• 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 olive oil in a medium skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 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 for 5 minutes to lock in the juices before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetable medley and serve immediately.