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 medium red bell pepper; 1 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 medium lemon

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) 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 of olive oil and half of the salt, pepper, garlic powder, and oregano.
Roast the vegetables in the oven for 20 to 25 minutes until the sweet potatoes are tender and the broccoli edges are slightly crispy.
While the vegetables roast, season the chicken breast evenly with the remaining salt, pepper, garlic powder, and oregano.
Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.
Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 5 minutes before slicing.
Plate the sliced chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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