NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 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

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into florets and slice the bell pepper into strips.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tbsp of olive oil and half of the sea salt, black pepper, and garlic powder.

• 4

  Roast the vegetables in the oven for 20-25 minutes, or until the sweet potatoes are tender and the broccoli edges are slightly crisp.

• 5

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

• 6

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

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing and serving alongside the roasted vegetable medley.