NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes, broccoli florets, and sliced red bell pepper with half of the olive oil and a pinch of sea salt and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the surface is golden brown.

• 7

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

• 8

  Plate the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.