NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup sweet potato

1 cup broccoli florets

1 tbsp olive oil

1 tbsp tomato paste

1 tsp maple syrup

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and break the broccoli into bite-sized florets.

• 3

  In a small mixing bowl, whisk together the tomato paste, maple syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a thick BBQ glaze.

• 4

  Place the sweet potatoes and broccoli on one side of the baking sheet, drizzle with half of the olive oil and a pinch of salt, and toss to coat.

• 5

  Coat the chicken thighs with the remaining olive oil and the prepared BBQ glaze, then place them on the other side of the baking sheet.

• 6

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and caramelized.