NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then place them on the baking sheet with the broccoli florets.

• 3

  Drizzle the vegetables with 0.5 tbsp of olive oil and sprinkle with half of the salt and pepper; toss to coat evenly.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are tender and the broccoli is slightly charred.

• 5

  While the vegetables roast, season the chicken breast on both sides with smoked paprika, garlic powder, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing and serving alongside the roasted vegetables.