NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup zucchini

0.5 cup carrots

0.5 cup brown rice

0.5 tbsp olive oil

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 and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato, zucchini, and carrots into uniform half-inch cubes for even cooking.

• 3

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

• 4

  Roast the vegetables for 20 to 25 minutes until they are tender and slightly caramelized on the edges.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.

• 7

  Allow the chicken to rest for a few minutes before slicing it into thin strips.

• 8

  Assemble the bowl by layering the warm brown rice at the bottom and topping it with the roasted vegetables and sliced chicken.