NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with 0.5 tbsp of olive oil, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and golden.

• 5

  While the potatoes roast, cut the chicken breast into bite-sized pieces and mince the garlic and ginger.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sauté for 6-8 minutes until cooked through and lightly browned.

• 8

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic.

• 9

  Steam the broccoli florets for 4-5 minutes until they are tender-crisp and bright green.

• 10

  Pour the coconut aminos mixture over the chicken in the skillet and simmer for 2-3 minutes until the sauce thickens into a glaze.

• 11

  Serve the glazed chicken alongside the roasted sweet potatoes and steamed broccoli, garnishing with sesame seeds.