NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tbsp honey

2 cloves garlic

0.5 tbsp olive oil

1 tbsp tamari

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are beautifully caramelized.

• 4

  While the potatoes roast, cut the chicken breast into bite-sized pieces and toss them in a bowl with the arrowroot powder, salt, and pepper until evenly coated.

• 5

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

• 6

  In a small bowl, whisk together the honey, tamari, and minced garlic, then pour the mixture over the chicken in the skillet.

• 7

  Simmer the sauce for 2-3 minutes while stirring constantly until it thickens into a glossy, sticky glaze that clings to the chicken pieces.

• 8

  Steam the broccoli florets in a steamer basket for about 4 minutes until they are tender-crisp and reach a bright green color.

• 9

  Plate the honey-garlic chicken immediately alongside the roasted sweet potatoes and steamed broccoli for a balanced, clean-eating meal.