NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 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

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, chop the broccoli into bite-sized florets, and slice the red bell pepper into strips.

• 3

  Place the vegetables on the prepared baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of the sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20 to 25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

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

• 6

  Heat the remaining olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

• 7

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

• 8

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

• 9

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