NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion 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 for easy cleanup.

• 2

  Slice the sweet potato into uniform 1/2-inch thick wedges and place them on one side of the prepared baking sheet.

• 3

  Drizzle the sweet potatoes with 0.5 tbsp of olive oil and a pinch of salt and pepper, tossing to coat evenly.

• 4

  Place the baking sheet in the oven and roast the potatoes for 10 minutes to give them a head start.

• 5

  While the potatoes roast, combine the smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.

• 6

  Pat the chicken breast dry with a paper towel, rub with the remaining 0.5 tbsp of olive oil, and coat both sides thoroughly with the spice blend.

• 7

  Remove the sheet from the oven, move the potatoes to one side, and add the chicken and broccoli florets to the empty space.

• 8

  Return the sheet to the oven and roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.