NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 and bell peppers into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with 0.5 tablespoons of olive oil, half the garlic powder, and a pinch of salt and pepper.

• 4

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

• 5

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

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a cast-iron skillet over medium-high heat.

• 7

  Sear the chicken for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetable medley.