NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tbsp olive oil

1 cup broccoli florets

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Scrub the sweet potato and cut it into even wedges, then slice the chicken breast into 1-inch thick strips.

• 3

  Place the wedges and chicken strips on the baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Toss everything together until well-coated and spread into a single layer, ensuring the wedges have space to crisp up.

• 5

  Roast for 22-25 minutes, flipping the wedges halfway through, until the chicken is opaque and the potatoes are golden and tender.

• 6

  While the pan is roasting, steam the broccoli florets for 4-5 minutes until they are vibrant green and tender-crisp.

• 7

  Divide the roasted chicken and sweet potato wedges onto a plate and serve alongside the steamed broccoli.