NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

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 and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into small cubes and chop the broccoli, bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the salt, pepper, and oregano.

• 4

  Roast the vegetables for 20 to 25 minutes until the sweet potatoes are tender and the edges are slightly caramelized.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 7

  Allow the chicken to rest for 3 minutes before slicing and serving alongside the roasted vegetable medley.