NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp olive oil

1 tbsp honey

1 tbsp coconut aminos

2 cloves garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized.

• 4

  While potatoes roast, cut the chicken breast into bite-sized cubes and season with the remaining sea salt and black pepper.

• 5

  Dust the chicken lightly with arrowroot powder, tossing to coat each piece evenly.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 6-8 minutes.

• 7

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

• 8

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

• 9

  Steam the broccoli florets for 3-5 minutes until bright green and tender-crisp.

• 10

  Serve the glazed chicken alongside the roasted sweet potatoes and steamed broccoli for a balanced, clean meal.