NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and dice the sweet potato into half-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the sweet potato, bell pepper, and broccoli florets with half of the olive oil, 0.25 tsp sea salt, and 0.125 tsp black pepper on a large parchment-lined baking sheet.

• 4

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

• 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 olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes to keep the juices locked in before slicing.

• 9

  Plate the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice for brightness.