Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 cup red onion; 0.5 cup sweet potato; 1 tbsp avocado oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

Instructions

Prep 15 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, chop the bell pepper, and slice the red onion.
In a large bowl, toss the sweet potato, broccoli florets, bell pepper, and onion with 0.5 tbsp of avocado oil, 0.25 tsp garlic powder, 0.25 tsp smoked paprika, and a pinch of sea salt and black pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 22-25 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 garlic powder, smoked paprika, sea salt, and black pepper.
Heat the remaining 0.5 tbsp of avocado oil in a heavy-bottomed skillet over medium-high heat.
Place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.
Plate the roasted vegetables and sweet potatoes alongside the sliced chicken, then garnish with freshly chopped parsley.

Nutrition

Ingredients

Instructions

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