NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small sweet potato

1 cup broccoli florets

2 tsp olive oil

0.5 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with 1 tsp of olive oil and a pinch of sea salt.

• 3

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

• 4

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

• 5

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat and sear the chicken pieces for 5-6 minutes until browned and cooked through.

• 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, tossing the chicken constantly until the glaze becomes thick and glossy.

• 8

  Steam the broccoli florets for 3-4 minutes until bright green and tender-crisp, then serve immediately alongside the chicken and roasted potatoes.