NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

5.3 oz Sweet Potato

5.3 oz Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes.

• 3

  Toss the sweet potato cubes with half of the olive oil, salt, and pepper on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 25-30 minutes, tossing halfway through, until they are tender and caramelized.

• 5

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

• 6

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Place a steamer basket over a pot of boiling water and steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 8

  Remove the chicken from the grill and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted sweet potatoes and steamed broccoli for a balanced, clean lunch.