NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 medium sweet potato

1 cup broccoli florets

1 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, and break the broccoli into bite-sized florets.

• 3

  Pat the chicken thighs dry with a paper towel and cut them into 1.5-inch pieces to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, combine the chicken, sweet potato cubes, and broccoli florets.

• 5

  Drizzle with extra virgin olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing thoroughly to coat.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the ingredients roast rather than steam.

• 7

  Roast for 22-25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and garnish with finely chopped fresh rosemary before serving.