NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Avocado 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

  Place the cubed sweet potatoes, broccoli florets, sliced bell peppers, and red onion on the baking sheet.

• 3

  Drizzle the vegetables with 0.5 tablespoon of avocado oil and season with 0.25 teaspoon of sea salt and 0.125 teaspoon of black pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 20-25 minutes, or until the sweet potatoes are 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 sea salt and black pepper.

• 6

  Heat the remaining 0.5 tablespoon of avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the surface is beautifully golden.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it against the grain.

• 9

  Serve the sliced chicken alongside the warm roasted vegetables for a complete, clean-eating meal.