Name: Pan-Seared Chicken with Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp avocado oil; 1 medium sweet potato; 1 cup broccoli florets; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

477 calories

Protein: 37g; 31% of calories
Carbs: 44g; 36% of calories
Fat: 18g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Peel the sweet potato and dice it into uniform 1/2-inch cubes.
Heat 0.5 tbsp of avocado oil in a large non-stick skillet over medium-high heat.
Add the sweet potatoes to the skillet and cook for 10 minutes, stirring occasionally until they are softened and caramelized on the edges.
While the potatoes are cooking, dice the chicken breast into bite-sized pieces and mince the garlic clove.
Push the sweet potatoes to one side of the skillet and add the remaining 0.5 tbsp of avocado oil to the open side.
Place the diced chicken in the oil and season the entire pan with the dried rosemary, dried thyme, sea salt, and black pepper.
Sauté the chicken for 6 minutes, tossing frequently until it is golden brown and cooked through.
Add the broccoli florets and minced garlic to the skillet, stirring everything together for 4 minutes until the broccoli is vibrant green and tender-crisp.

Nutrition

Ingredients

Instructions

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