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; 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; 1 tsp fresh lemon juice

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 half-inch cubes, chop the broccoli into bite-sized florets, and slice the red bell pepper into strips.
Place the vegetables on the baking sheet and toss with 0.5 tablespoon of olive oil, half of the salt, and half of the pepper.
Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and slightly caramelized.
While the vegetables roast, season the chicken breast on both sides with garlic powder, dried oregano, and the remaining salt and pepper.
Heat the remaining 0.5 tablespoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the chicken in the hot skillet and sear for 6 to 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 5 minutes to lock in the juices.
Plate the chicken alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Nutrition

Ingredients

Instructions

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