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 Garlic 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 the sweet potato and cut it into 1/2-inch cubes; chop the red bell pepper and broccoli into bite-sized pieces.

• 3

  Place the sweet potato, broccoli, and bell pepper on the baking sheet and toss with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 4

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

• 5

  While the vegetables roast, season both sides of the chicken breast with garlic powder and dried oregano.

• 6

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

• 7

  Place the chicken in the skillet 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 5 minutes to lock in the juices before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetable medley while hot.