NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into uniform half-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.

• 3

  Place the vegetables on the baking sheet and toss them with half of the avocado oil, half of the sea salt, and half of the black pepper.

• 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 evenly on both sides with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

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

• 7

  Sear the chicken for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

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