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 breast; 1 medium sweet potato; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 tbsp avocado oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

Ingredients

9 items

5 oz chicken breast
1 medium sweet potato
1 cup broccoli florets
1 cup red bell pepper
0.5 tbsp avocado oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and dice the sweet potato into 1/2-inch cubes, chop the broccoli into bite-sized florets, and slice the bell pepper into strips.
Place the vegetables on the baking sheet, drizzle with 1/4 tbsp of avocado oil, and sprinkle with half of the sea salt, black pepper, garlic powder, and oregano.
Toss the vegetables to coat evenly and roast in the oven for 20-25 minutes until the sweet potatoes are tender and slightly caramelized.
While the vegetables roast, season the chicken breast on both sides with the remaining salt, pepper, garlic powder, and oregano.
Heat the remaining 1/4 tbsp of avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Once the pan is hot, add the chicken breast and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.
Serve the sliced chicken alongside the roasted vegetable medley.

Nutrition

Ingredients

Instructions

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