NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 tbsp Olive oil

1 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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 half-inch cubes, and break the broccoli and cauliflower into uniform bite-sized florets.

• 3

  Slice the chicken breast into thin, even strips to ensure quick and consistent cooking.

• 4

  Place the chicken and all the vegetables onto the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Toss everything thoroughly with your hands to coat each piece evenly in the oil and spices.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed tender, golden-brown edges.

• 7

  While roasting, whisk the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, pourable consistency.

• 8

  Transfer the roasted chicken and vegetables to a serving bowl and finish by drizzling the creamy tahini dressing over the top.