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; 1 small sweet potato; 1 cup broccoli florets; 0.5 medium red bell pepper; 0.75 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

Nutrition

Per serving

476 calories

Protein: 49g; 41% of calories
Carbs: 34g; 28% of calories
Fat: 17g; 31% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the sweet potato into 1/2-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.
Toss the vegetables on the baking sheet with 0.5 tbsp olive oil, 0.125 tsp salt, and 0.125 tsp black pepper.
Roast the vegetables for 20 minutes, tossing halfway through, until the sweet potatoes are tender and lightly browned.
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 0.25 tbsp olive oil in a skillet over medium-high heat.
Place the chicken in the pan and sear for 6 to 8 minutes per side until golden brown and cooked through to 165°F.
Remove the chicken from the pan and let it rest for 3 minutes before serving with the roasted vegetables.

Nutrition

Ingredients

Instructions

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