NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain non-fat Greek yogurt

1 medium sweet potato

1 cup frozen broccoli florets

0.5 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the Greek yogurt, garlic powder, smoked paprika, dried oregano, and half of the sea salt and black pepper.

• 3

  Slice the chicken breast into even strips and toss them in the yogurt marinade until fully coated; set aside for 10 minutes.

• 4

  Peel the sweet potato and cut it into 1-inch wedges. Toss the wedges with olive oil and the remaining salt and pepper.

• 5

  Spread the sweet potato wedges in a single layer on one side of the prepared baking sheet and roast for 10 minutes.

• 6

  Remove the sheet from the oven, place the marinated chicken strips on the other side, and add the frozen broccoli florets to any open spaces.

• 7

  Return the tray to the oven and roast for an additional 15-18 minutes until the chicken is cooked through and the potatoes are golden and tender.

• 8

  Serve immediately while the chicken is juicy and the vegetables are hot.