Name: Chicken and Roasted Vegetable Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken breast; 2 medium Sweet potatoes; 1 cup Broccoli florets; 1 cup Red bell pepper; 5 tbsp Extra virgin olive oil; 1.5 cup Cooked white rice; 1.5 whole Avocados; 1 oz Walnuts; 1 tsp Sea salt; 0.5 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Dried oregano

Nutrition

Per serving

1,975 calories

Protein: 48g; 9% of calories
Carbs: 189g; 37% of calories
Fat: 121g; 53% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1/2-inch cubes, and chop the broccoli and bell pepper into bite-sized pieces.
Cut the chicken breast into small, even 1-inch cubes.
Place the chicken and all vegetables on the baking sheet, then drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper, garlic powder, and oregano.
Toss everything thoroughly to coat and spread into a single layer on the pan.
Roast in the oven for 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.
While the medley roasts, warm the cooked rice in a pan or microwave until steaming.
In a small bowl, mash the avocados with the remaining 2 tablespoons of olive oil until smooth and creamy.
Serve the roasted chicken and vegetables over the rice, topped with the avocado mash and crushed walnuts.

Nutrition

Ingredients

Instructions

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