NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 tsp Olive oil

0.5 tbsp Honey

1 tbsp Coconut aminos

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While potatoes roast, cut the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, salt, and pepper until lightly coated.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 6

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

• 7

  Lower the skillet heat, pour the honey-garlic mixture over the chicken, and toss for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Steam the broccoli florets for 4-5 minutes until vibrant green and serve immediately alongside the glazed chicken and roasted sweet potatoes.