Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.5 medium raw sweet potato; 1 cup raw broccoli florets; 0.5 cup raw red bell pepper; 2 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

Ingredients

9 items

7 oz raw chicken breast
½ medium raw sweet potato
1 cup raw broccoli florets
½ cup raw red bell pepper
2 tsp olive oil
¼ tsp sea salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel the raw sweet potato and dice it into 1/2-inch cubes, then slice the red bell pepper into thin strips.
In a mixing bowl, toss the diced sweet potato, broccoli florets, and bell pepper with 1 tsp of olive oil, half of the sea salt, and the dried oregano.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.
While the vegetables are roasting, season both sides of the raw chicken breast with the remaining sea salt, black pepper, and garlic powder.
Heat the remaining 1 tsp of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.
Place the chicken in the skillet and sear for 6 to 8 minutes per side, or 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 to 5 minutes to lock in the juices before slicing.
Plate the seared chicken alongside the roasted vegetable medley and serve immediately.

Nutrition

Ingredients

Instructions

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