NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp honey

1 tbsp coconut aminos

1 tsp avocado oil

1 tsp arrowroot powder

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes. Toss the sweet potato and broccoli florets with half of the avocado oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and caramelized.

• 4

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

• 5

  In a small jar, whisk together the honey, coconut aminos, and minced garlic to create the glaze.

• 6

  Heat the remaining avocado oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5-6 minutes until golden brown and cooked through.

• 7

  Pour the honey-garlic sauce into the skillet with the chicken. Simmer for 1-2 minutes, stirring constantly, until the sauce thickens into a glossy glaze that coats the chicken.

• 8

  Plate the crispy glazed chicken alongside the roasted sweet potatoes and broccoli, drizzling any remaining sauce from the pan over the top.