Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 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; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 1 tsp lemon juice

Instructions

Prep 10 min · Cook 20 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 bell pepper into bite-sized pieces.
In a large bowl, toss the sweet potato, broccoli, and bell pepper with 0.5 tbsp of olive oil, half of the sea salt, black pepper, oregano, and garlic powder.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes, or until the sweet potatoes are tender and the broccoli edges are crispy.
While the vegetables roast, season the chicken breast with the remaining sea salt, black pepper, oregano, and garlic powder.
Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.
Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is a deep golden brown.
Remove the chicken from the pan and let it rest for 3-5 minutes to lock in the juices.
Drizzle the roasted vegetables and chicken with fresh lemon juice before serving.

Nutrition

Ingredients

Instructions

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