NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Olive oil

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Maple syrup

0.5 tsp Dijon mustard

1 cup Broccoli florets

0.5 medium Sweet potato

PREPARATION

• 1

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

• 2

  Slice the sweet potato into wedges and toss them on the sheet with the broccoli florets, half of the olive oil, and a pinch of the sea salt.

• 3

  Roast the vegetables for 20 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 4

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

• 5

  In a small bowl, whisk together the tomato paste, apple cider vinegar, maple syrup, and Dijon mustard until the sauce is smooth.

• 6

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

• 7

  Sear the chicken thighs for 5 to 7 minutes per side until they are fully cooked through and golden brown.

• 8

  Brush the BBQ sauce generously over the chicken during the last 2 minutes of cooking, allowing it to become thick and sticky.