NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken tenderloins

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

1 medium sweet potato

1 cup broccoli florets

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the sweet potato into 1/2-inch cubes and toss them on a baking sheet with half of the avocado oil and a pinch of salt and pepper.

• 3

  Roast the sweet potatoes for 15 minutes, then add the broccoli florets to the same tray and roast for an additional 10 minutes until the vegetables are tender and lightly browned.

• 4

  While the vegetables roast, pat the chicken tenderloins dry with a paper towel and season both sides evenly with the remaining salt, pepper, dried rosemary, and dried thyme.

• 5

  Heat the remaining avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

• 6

  Place the chicken tenderloins in the hot skillet and sear for 3-4 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F.

• 7

  In the final minute of cooking, add the minced garlic to the pan and toss with the chicken until the garlic is fragrant but not burnt.

• 8

  Plate the seared chicken alongside the roasted sweet potatoes and broccoli, finishing the dish with a fresh squeeze of lemon juice over everything.