NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp grass-fed butter

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup sweet potato cubes

0.5 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the sweet potato cubes with avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and caramelized.

• 3

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 4

  Heat a large cast-iron skillet over medium-high heat and sear the chicken thighs for 5-7 minutes per side until deeply golden and cooked through.

• 5

  Reduce the heat to low and add the grass-fed butter, minced garlic, rosemary, and thyme to the skillet.

• 6

  Once the butter is bubbling, spoon it continuously over the chicken for 2 minutes to infuse the meat with the herbs and garlic.

• 7

  While the chicken rests, steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 8

  Plate the chicken thighs alongside the roasted sweet potatoes and steamed broccoli, drizzling the remaining garlic-herb butter from the pan over the entire dish.