NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the sweet potato clean and slice it into uniform wedges to ensure even cooking and maximum crispiness.

• 3

  In a bowl, toss the wedges with half of the olive oil, smoked paprika, and a pinch of sea salt and black pepper.

• 4

  Spread the wedges in a single layer on the baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, pat the chicken breast dry and season both sides with the remaining olive oil, garlic powder, dried oregano, salt, and pepper.

• 6

  Remove the baking sheet from the oven, flip the wedges, and move them to one side to make room for the chicken.

• 7

  Place the chicken on the sheet and return to the oven for 18-20 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  During the last 5 minutes of roasting, steam the broccoli florets until they are tender-crisp and bright green.

• 9

  Serve the crispy wedges alongside the sliced herb chicken and steamed broccoli for a balanced, nutrient-dense meal.