NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato

1 cup Green Beans

1 Medjool Date

1 tsp Garlic Powder

Pinch of Salt

1 tsp Olive Oil

1 tbsp Water

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Prepare the sweet potato by washing it, then cutting it into 1-inch cubes. Toss the cubes in a little olive oil, a pinch of salt, and garlic powder. Spread them evenly on a baking sheet.

• 3

  Roast the sweet potato cubes in the oven for about 20-25 minutes until they are tender and slightly caramelized.

• 4

  While the sweet potatoes are roasting, pat dry the chicken breast. Season lightly with salt and garlic powder.

• 5

  In a small saucepan over medium heat, combine the pitted Medjool date (chopped), water, a dash of olive oil, and a pinch of salt. Stir well and let simmer for 3-4 minutes until the date is soft and forms a sticky glaze. You can blend the mixture if a smoother glaze is desired.

• 6

  Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden brown.

• 7

  Pour the date glaze over the chicken in the skillet, reduce the heat to medium, and let the chicken simmer in the glaze for an additional 6-7 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the glaze becomes sticky.

• 8

  While the chicken simmers, steam or blanch the green beans for about 3-4 minutes, then quickly transfer them to a hot pan to crisp up slightly with a tiny drizzle of olive oil and a pinch of salt, or roast them lightly in the oven if preferred.

• 9

  Plate the glazed chicken alongside the roasted sweet potatoes and crispy green beans. Drizzle any remaining glaze over the top for extra flavor.