NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the sweet potato into uniform wedges and place them in a bowl.

• 3

  Toss the wedges with half of the olive oil, the smoked paprika, and a pinch of sea salt and black pepper.

• 4

  Spread the sweet potatoes on the baking sheet in a single layer and roast for 25-30 minutes until edges are golden and crispy.

• 5

  While the potatoes roast, season the chicken breast with garlic powder, onion powder, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

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

• 8

  Plate the herb-seasoned chicken alongside the crispy sweet potato wedges and steamed broccoli.