Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 medium raw sweet potato; 1 cup raw broccoli florets; 1 tbsp olive oil; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

549 calories

Protein: 50g; 36% of calories
Carbs: 43g; 31% of calories
Fat: 20g; 32% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C).
Peel and cube the raw sweet potato into 1/2-inch pieces.
Toss the sweet potato cubes on a parchment-lined baking sheet with 0.5 tbsp olive oil and a pinch of the sea salt and black pepper; roast for 15 minutes.
Add the raw broccoli florets to the baking sheet, tossing them with the potatoes, and roast for another 10 minutes until the vegetables are tender and browned.
While the vegetables roast, season the raw chicken breast on both sides with the dried oregano, garlic powder, and the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp 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 until the exterior is golden brown and the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 3 minutes before serving with the roasted sweet potatoes and broccoli.

Nutrition

Ingredients

Instructions

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