NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 medium red bell pepper

1 tbsp avocado oil

0.5 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) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Toss the sweet potato, broccoli florets, and bell pepper on the baking sheet with half of the avocado oil and a pinch of sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing and serving with the roasted vegetable medley.