NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tsp honey

1 tbsp dijon mustard

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp apple cider vinegar

PREPARATION

• 1

  Preheat your grill to medium-high heat.

• 2

  Slice the sweet potato into 1/2-inch thick rounds and trim the woody ends off the asparagus.

• 3

  In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and garlic powder to create the glaze.

• 4

  Lightly coat the chicken breast, sweet potato rounds, and asparagus with olive oil, sea salt, and black pepper.

• 5

  Place the sweet potato rounds on the grill first, cooking for about 4-5 minutes per side until tender and lightly charred.

• 6

  Add the chicken breast to the grill, cooking for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 7

  During the last 3 minutes of cooking, brush the honey-mustard glaze generously onto the chicken and add the asparagus to the grill.

• 8

  Remove everything from the grill and let the chicken rest for 5 minutes before serving to ensure it stays juicy.