NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tbsp honey

2 cloves garlic

0.5 tbsp olive oil

1 tbsp tamari

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until they are tender and the edges are caramelized.

• 4

  While the potatoes roast, whisk together the honey, minced garlic, tamari, and apple cider vinegar in a small bowl to create the glaze.

• 5

  Season the chicken breast with the remaining sea salt and black pepper on both sides.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.

• 7

  Reduce the heat to low, pour the honey-garlic glaze into the skillet, and simmer for 2 minutes until the sauce thickens and coats the chicken.

• 8

  Steam the broccoli florets in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.

• 9

  Plate the chicken with a generous drizzle of the pan sauce alongside the roasted sweet potatoes and steamed broccoli.