NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sugar-free BBQ sauce

1 cup Broccoli florets

0.5 medium Sweet potato

PREPARATION

• 1

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

• 2

  Slice the half sweet potato into 1/2-inch thick rounds and toss them with a tiny drizzle of olive oil and a pinch of salt, then place them on one side of the baking sheet.

• 3

  Pat the chicken thighs completely dry with paper towels to ensure a good sear in the oven.

• 4

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Rub the chicken thighs with the remaining olive oil and then coat thoroughly with the spice blend.

• 6

  Place the chicken on the baking sheet next to the sweet potatoes and roast for 15 minutes.

• 7

  Remove the sheet from the oven, add the broccoli florets to the open space, and brush the top of the chicken thighs with the sugar-free BBQ sauce.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.