NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sweet potato

0.25 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).

• 2

  Peel and cube the sweet potato into 1/2-inch pieces and slice the red bell pepper into strips.

• 3

  On a large sheet pan, toss the sweet potato, broccoli florets, and bell pepper with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Once the pan is hot, add the chicken breast and sear for 6-7 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 3-5 minutes before slicing.

• 9

  Plate the juicy chicken alongside the roasted vegetable medley and serve immediately.