NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp olive oil

1 tbsp honey

1 tbsp tamari

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them with half of the olive oil, garlic powder, and a pinch of sea salt.

• 3

  Spread the potatoes in a single layer and roast for 20-25 minutes until the edges are golden and caramelized.

• 4

  While the potatoes roast, whisk together the honey, tamari, and minced garlic in a small bowl to create the glaze.

• 5

  Season the chicken breast with sea salt and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 7

  Steam the broccoli florets in a steamer basket for 4-5 minutes until they are vibrant green and tender.

• 8

  Reduce the skillet heat to low and pour the honey-garlic glaze over the chicken, simmering for 1-2 minutes until the sauce is thick and glossy.

• 9

  Plate the chicken with the roasted sweet potatoes and broccoli, drizzling any remaining glaze over the top and finishing with a sprinkle of sesame seeds.