NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium sweet potato

1 cup broccoli florets

2 tsp olive oil

2 tsp honey

1 tbsp tamari

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes, adding the broccoli florets to the tray for the final 10 minutes of roasting.

• 4

  While the vegetables roast, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  In a small bowl, whisk together the honey, tamari, and minced garlic to create the glaze.

• 7

  Reduce the skillet heat to low, pour the honey-garlic mixture over the chicken, and simmer for 2 minutes until the sauce is bubbly, thick, and sticky.

• 8

  Plate the chicken alongside the roasted sweet potatoes and broccoli, then drizzle any remaining glaze over the top and garnish with sesame seeds.