NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.

• 2

  Slice the sweet potato into uniform wedges and toss them in a bowl with half of the olive oil and a pinch of the sea salt.

• 3

  Spread the sweet potato wedges on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized.

• 4

  Season the chicken breast evenly on both sides with the smoked paprika, garlic powder, remaining sea salt, and black pepper.

• 5

  Lightly coat the grill pan with the remaining olive oil and grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  While the chicken rests, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

• 7

  Slice the grilled chicken into strips and arrange in a bowl with the roasted sweet potatoes and steamed broccoli.