NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Scrub the sweet potato thoroughly and cut it into uniform wedges, then pat the chicken breast dry with a paper towel to ensure a good sear.

• 3

  In a large mixing bowl, toss the sweet potato wedges with half of the olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Rub the remaining olive oil and the rest of the spice blend onto the chicken breast until it is evenly coated on all sides.

• 5

  Arrange the seasoned sweet potato wedges and the chicken breast on the prepared baking sheet in a single layer, making sure they are not overlapping.

• 6

  Roast in the center of the oven for 20 to 25 minutes, flipping the wedges halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 7

  While the chicken and potatoes finish roasting, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are bright green.

• 8

  Allow the chicken to rest for 5 minutes before slicing it into strips and serving alongside the golden sweet potato wedges and steamed broccoli.