NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Wash the sweet potato and slice it into even wedges, then slice the chicken breast into long, thick strips.

• 3

  In a large bowl, toss the sweet potato wedges and chicken strips with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until well coated.

• 4

  Spread the potatoes and chicken onto the prepared baking sheet in a single layer, ensuring they aren't crowded so they can crisp up.

• 5

  Roast for 20-25 minutes, flipping the wedges halfway through, until the potatoes are tender and the chicken is fully cooked.

• 6

  While the sheet pan is in the oven, steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 7

  Plate the crispy sweet potato wedges and chicken alongside the steamed broccoli and serve immediately.