NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.75 cup sweet potato

1 cup broccoli florets

0.5 tbsp honey

1 tsp extra virgin olive oil

2 cloves garlic

0.5 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes to ensure they cook through at the same rate as the chicken.

• 3

  In a small mixing bowl, whisk together the honey, minced garlic, tamari, and olive oil until the glaze is well combined.

• 4

  Place the sweet potato cubes on the prepared sheet pan, drizzle with half of the honey-garlic glaze, and toss to coat evenly.

• 5

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 6

  Remove the pan from the oven and add the chicken thighs and broccoli florets to the empty spaces.

• 7

  Brush the remaining glaze over the chicken and broccoli, then season the entire pan with sea salt and black pepper.

• 8

  Return the pan to the oven and roast for an additional 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are caramelized.

• 9

  Serve immediately, drizzling any extra pan juices over the chicken for maximum flavor.