NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

0.5 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 smoked paprika

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the sweet potato into uniform wedges and toss them in a bowl with half the olive oil, smoked paprika, and a pinch of sea salt and black pepper.

• 3

  Arrange the wedges in a single layer on the baking sheet and roast for 22-25 minutes, flipping halfway through until they are golden-brown and crispy.

• 4

  While the potatoes roast, season the chicken breast with garlic powder and the remaining sea salt and black pepper.

• 5

  Heat the rest of the olive oil in a skillet over medium-high heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

• 6

  Steam the broccoli florets in a small amount of water for 4-5 minutes until they are tender-crisp and bright green.

• 7

  Plate the crispy sweet potato wedges alongside the sliced chicken and steamed broccoli for a balanced, clean meal.