NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup sweet potato

2 tsp olive oil

2 tsp honey

2 cloves garlic

1 tsp dijon mustard

1.5 cup coleslaw mix

1 tbsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and cut the chicken breast into bite-sized pieces.

• 3

  In a small mixing bowl, whisk together 1 teaspoon of olive oil, the honey, minced garlic, and Dijon mustard to create the glaze.

• 4

  Place the chicken and sweet potatoes on the prepared sheet pan, then toss with the remaining 1 teaspoon of olive oil, sea salt, and black pepper.

• 5

  Drizzle the honey-garlic glaze over the chicken and potatoes, using your hands or a spatula to ensure every piece is evenly coated.

• 6

  Spread the mixture into a single layer and roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

• 7

  While the sheet pan is roasting, combine the coleslaw mix with apple cider vinegar and a pinch of salt in a medium bowl, tossing well to combine.

• 8

  Serve the warm honey-garlic chicken and potatoes immediately alongside the fresh, crunchy coleslaw.