NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

0.5 cup Sweet potato

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced carrots, chopped red bell pepper, and cubed sweet potato on the baking sheet.

• 3

  Drizzle the vegetables with half of the extra virgin olive oil and season with half of the sea salt and black pepper; toss well to coat evenly.

• 4

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

• 5

  While the vegetables are roasting, season the chicken breast on both sides with the remaining sea salt, black pepper, dried oregano, and garlic powder.

• 6

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

• 7

  Add the chicken breast to the skillet and sear for 6 to 7 minutes per side, or 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 into strips.

• 9

  Serve the sliced pan-seared chicken alongside the warm roasted vegetables.