NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.25 tbsp olive oil

0.5 tbsp honey

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato, then toss with half of the olive oil, sea salt, and smoked paprika.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

• 4

  Season the chicken breast with garlic powder and black pepper, then sear in a skillet with the remaining olive oil over medium-high heat until cooked through.

• 5

  In a small bowl, whisk together the honey and coconut aminos, then pour into the skillet with the chicken.

• 6

  Simmer the sauce for 2-3 minutes, spooning it over the chicken repeatedly until it reduces into a thick, glossy glaze.

• 7

  Steam the broccoli florets in a steamer basket for 4-5 minutes until bright green and tender-crisp.

• 8

  Plate the glazed chicken alongside the roasted sweet potatoes and steamed broccoli, drizzling any remaining pan glaze over the top.