Name: Mexican-Inspired Chicken and Roasted Vegetable Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 medium sweet potato; 1 cup bell pepper; 1 cup zucchini; 0.5 cup red onion; 1.5 tbsp olive oil; 1 tsp chili powder; 0.5 tsp cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 whole avocado; 1 tbsp lime juice

Nutrition

Per serving

656 calories

Protein: 36g; 21% of calories
Carbs: 64g; 37% of calories
Fat: 32g; 42% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Cut the chicken breast, sweet potato, bell pepper, zucchini, and red onion into uniform 1-inch cubes to ensure even roasting.
In a large mixing bowl, combine the chicken and chopped vegetables with olive oil, chili powder, cumin, garlic powder, sea salt, and black pepper.
Toss the mixture thoroughly until every piece is well-coated in the oil and spices, then spread it in a single layer on the baking sheet.
Roast for 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sweet potatoes are tender and golden.
Remove from the oven, transfer to a serving bowl, and top with fresh avocado slices and a bright squeeze of lime juice.

Nutrition

Ingredients

Instructions

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