NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

1 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

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the vegetables with 0.5 tbsp of the olive oil and sprinkle with half of the sea salt and black pepper, tossing well to ensure even coating.

• 4

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

• 5

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

• 6

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

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C).

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.