Name: Chicken and Roasted Vegetable Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 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

Nutrition

Per serving

493 calories

Protein: 49g; 40% of calories
Carbs: 31g; 25% of calories
Fat: 19g; 35% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Cut the chicken breast and the peeled sweet potato into uniform 1-inch cubes to ensure even cooking.
Chop the red bell pepper into 1-inch pieces and break the broccoli into bite-sized florets.
Place the chicken, sweet potato, broccoli, and bell pepper onto the prepared baking sheet.
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with garlic powder, dried oregano, sea salt, and black pepper.
Toss everything together with your hands or tongs until well-coated, then spread into a single layer so the vegetables roast rather than steam.
Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden.
Remove from the oven and let rest for 2 minutes before serving to allow the juices in the chicken to redistribute.

Nutrition

Ingredients

Instructions

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