Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken tenderloins; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 whole lemon

Nutrition

Per serving

513 calories

Protein: 40g; 30% of calories
Carbs: 52g; 39% of calories
Fat: 18g; 31% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, chop the broccoli into bite-sized florets, and slice the bell pepper into strips.
Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the salt, pepper, garlic powder, and oregano.
Toss the vegetables to coat evenly and roast in the oven for 20 to 25 minutes until the sweet potatoes are tender and lightly browned.
While the vegetables roast, season the chicken tenderloins with the remaining salt, pepper, garlic powder, and oregano.
Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side until cooked through and golden.
Plate the pan-seared chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice for a bright, zesty finish.

Nutrition

Ingredients

Instructions

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