NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 cup sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sugar-free BBQ sauce

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss them on the baking sheet with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 4

  While the potatoes roast, combine the smoked paprika, garlic powder, onion powder, remaining salt, and pepper in a small bowl.

• 5

  Pat the chicken thighs dry and rub them thoroughly with the spice mixture on both sides.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and add the chicken thighs and broccoli florets to the other side.

• 7

  Drizzle the remaining olive oil over the broccoli and toss lightly.

• 8

  Return the sheet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  During the last 5 minutes of cooking, brush the sugar-free BBQ sauce over the top of the chicken thighs.

• 10

  Serve the glazed chicken alongside the roasted sweet potatoes and broccoli.