NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Place the cubed sweet potatoes, broccoli florets, and sliced bell peppers on the sheet, then drizzle with half of the olive oil and a pinch of salt and pepper.

• 3

  Toss the vegetables thoroughly to coat and roast for 20 to 25 minutes until the sweet potatoes are fork-tender and slightly browned.

• 4

  While the vegetables are roasting, season the chicken breast on both sides with dried oregano, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  Reduce the heat to low, add the minced garlic and lemon juice to the pan, and spoon the bubbling juices over the chicken for 1 minute to create a light glaze.

• 7

  Plate the chicken alongside the roasted vegetable medley and garnish with extra fresh herbs if desired.