NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

1 cup Yukon gold potatoes

2 cup Broccoli florets

1 tbsp Honey

1 tbsp Tamari

2 cloves Garlic

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the diced Yukon gold potatoes on the pan, drizzle with olive oil, sprinkle with sea salt and black pepper, and toss to coat.

• 3

  Roast the potatoes for 15 minutes until they just begin to soften.

• 4

  While the potatoes roast, whisk together the honey, tamari, and minced garlic in a small bowl to create the glaze.

• 5

  Remove the pan from the oven and add the chicken tenderloins and broccoli florets to the space around the potatoes.

• 6

  Pour the honey-garlic glaze over the chicken and broccoli, tossing gently with tongs to ensure everything is well-coated.

• 7

  Return the pan to the oven and roast for another 12-15 minutes until the chicken is cooked through and the broccoli is tender-crisp.