NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 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

  Toss the cubed sweet potatoes, carrots, broccoli, and bell peppers with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until the sweet potatoes are tender and the edges are caramelized.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 3 minutes before serving it alongside the vibrant roasted vegetable medley.