NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 tbsp olive oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Wash and scrub the sweet potato, then cut it into even wedges about 1/2 inch thick.

• 3

  Slice the chicken breast into strips of similar thickness to the potato wedges to ensure they cook evenly.

• 4

  In a large mixing bowl, combine the sweet potato wedges and chicken strips with olive oil, sea salt, black pepper, garlic powder, oregano, and smoked paprika.

• 5

  Toss everything thoroughly until the chicken and potatoes are well-coated in the oil and spice blend.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pieces so they can crisp up properly.

• 7

  Roast in the oven for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the potato wedges are golden and tender.

• 8

  While the tray is roasting, steam the broccoli florets for 4 to 5 minutes until they are bright green and tender-crisp.

• 9

  Plate the roasted chicken and crispy sweet potato wedges alongside the steamed broccoli and serve immediately.