Name: Chicken and Roasted Vegetable Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 cup raw sweet potato; 1 cup raw Brussels sprouts; 0.5 cup raw red bell pepper; 0.75 tbsp olive oil; 1 clove garlic; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

514 calories

Protein: 51g; 39% of calories
Carbs: 41g; 32% of calories
Fat: 16g; 29% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat oven to 400°F and line a baking sheet with parchment paper.
Place diced sweet potato and halved Brussels sprouts on the sheet; toss with 0.5 tbsp olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.
Roast for 20 minutes, tossing halfway through, until the sweet potatoes are tender and sprouts are charred.
Dice the chicken into 1-inch cubes and season with smoked paprika and the remaining sea salt and black pepper.
Heat 0.25 tbsp olive oil in a large skillet over medium-high heat; sear chicken and chopped red pepper for 8 minutes.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Combine the roasted vegetables into the skillet, tossing gently to incorporate all the flavors.

Nutrition

Ingredients

Instructions

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