Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 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

Ingredients

9 items

5.5 oz chicken breast
1 medium sweet potato
1 cup broccoli florets
0.5 cup red bell pepper
0.5 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

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 cube the sweet potato into 1/2-inch pieces, then chop the broccoli into bite-sized florets and slice the bell pepper into strips.
On the baking sheet, toss the sweet potatoes, broccoli, and peppers with 1/4 tbsp of olive oil, 0.25 tsp salt, 0.25 tsp garlic powder, and 0.25 tsp oregano.
Spread the vegetables in a single layer and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.
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 olive oil in a medium skillet over medium-high heat.
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
Remove the chicken from the pan and let it rest for 3 minutes to keep it juicy before slicing and serving with the roasted vegetables.

Nutrition

Ingredients

Instructions

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