NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the sweet potato into uniform wedges and place them in a bowl.

• 3

  Toss the wedges with half of the olive oil, the smoked paprika, and a pinch of salt and pepper.

• 4

  Spread the sweet potato wedges in a single layer on one side of the baking sheet and roast for 15 minutes.

• 5

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

• 6

  Remove the baking sheet from the oven; add the chicken breast and broccoli florets to the empty side.

• 7

  Drizzle the remaining olive oil over the broccoli and return the sheet to the oven.

• 8

  Roast for an additional 18-20 minutes until the chicken reaches an internal temperature of 165°F and the wedges are crispy.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.