NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

0.5 medium Sweet potato

1 cup Broccoli florets

2 tbsp Fresh orange juice

1 tsp Honey

1 tsp Tamari

0.25 tsp Ground ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the fresh orange juice, honey, tamari, ground ginger, and minced garlic until well combined.

• 3

  Peel the sweet potato and cut into 1-inch cubes, then place them on the baking sheet along with the broccoli florets.

• 4

  Drizzle the vegetables with half of the olive oil and season with half of the sea salt and black pepper, tossing to ensure even coating.

• 5

  Pat the chicken breast dry with a paper towel, rub with the remaining olive oil, sea salt, and black pepper, and place it in the center of the baking sheet.

• 6

  Brush the chicken breast generously with half of the prepared orange glaze.

• 7

  Roast for 12 minutes, then remove from the oven to brush the remaining glaze over the chicken and toss the vegetables.

• 8

  Return to the oven for another 8-12 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.