NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sweet potato

1 tbsp Olive oil

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Ghee

PREPARATION

• 1

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

• 2

  Place the broccoli florets, diced bell pepper, and sweet potato on the sheet; toss with 0.5 tbsp olive oil and half the salt and pepper.

• 3

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli is crisp-edged.

• 4

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

• 5

  Heat the remaining 0.5 tbsp olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Reduce heat to low, add the ghee, minced garlic, and lemon juice to the pan, and spoon the bubbling sauce over the chicken for 1 minute.

• 8

  Transfer the chicken to a plate alongside the roasted vegetables and drizzle any remaining lemon-garlic pan juices over the top.