NUTRITION

SERVINGS

INGREDIENTS

1.25 ounces cooked Chicken Breast

250 grams Sweet Potato, cubed

0.5 cup Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed sweet potatoes with one tablespoon of olive oil, half of the salt, and half of the pepper on a parchment-lined baking sheet.

• 3

  Roast the sweet potatoes for 25 to 30 minutes until they are tender and caramelized on the edges.

• 4

  Season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining half tablespoon of olive oil in a small skillet over medium-high heat.

• 6

  Sear the chicken breast for 5 to 7 minutes per side until the internal temperature reaches 165°F, then weigh out 1.25 ounces for the serving.

• 7

  Place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender-crisp.

• 8

  Plate the measured chicken breast alongside the roasted sweet potatoes and steamed broccoli.