NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, chop the broccoli into small florets, and slice the bell pepper into strips.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with sea salt and black pepper.

• 4

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

• 5

  While the vegetables roast, poach the chicken breast in simmering water for 12 to 15 minutes or until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the water, let it rest for a few minutes, then use two forks to shred it into bite-sized pieces.

• 7

  In a small bowl, whisk together the remaining olive oil, garlic powder, onion powder, and dried oregano.

• 8

  Toss the shredded chicken with the herb oil until evenly coated.

• 9

  Combine the seasoned shredded chicken with the roasted vegetables on a plate and serve immediately.