NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tbsp olive oil

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp honey

1 tbsp coconut aminos

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato and bell pepper, then toss them on the baking sheet with the broccoli, half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 4

  While the veggies roast, cut the chicken breast into bite-sized pieces and toss them in a bowl with the arrowroot powder until evenly coated.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 6

  In a small jar, whisk together the honey, coconut aminos, and minced garlic.

• 7

  Pour the sauce into the skillet with the chicken and simmer for 2-3 minutes until the glaze is thick and sticky.

• 8

  Divide the roasted vegetables into a bowl and top with the glazed honey-garlic chicken.