NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp honey

1 tbsp tamari

2 cloves garlic

0.5 tsp olive oil

1 tsp cornstarch

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, cut the chicken breast into bite-sized cubes and toss them in a small bowl with the cornstarch until evenly coated.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 to 8 minutes.

• 6

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

• 7

  Simmer the sauce for 2 minutes until it thickens into a glossy glaze that coats the chicken perfectly.

• 8

  Steam the broccoli florets for 3 to 5 minutes until vibrant green and tender-crisp.

• 9

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