NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 medium Sweet potato

0.25 tbsp Ghee

1 cup Broccoli florets

2 tbsp Sauerkraut

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Peel the sweet potatoes and cut them into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with 0.5 tablespoon of melted ghee and a pinch of sea salt on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 5

  While the potatoes roast, season the chicken breast on both sides with sea salt, black pepper, garlic powder, and dried oregano.

• 6

  Heat the remaining 1 tablespoon of ghee in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and pan-fry for 6-7 minutes per side, or until the internal temperature reaches 165°F and the surface is golden brown.

• 8

  Steam the broccoli florets for 4-5 minutes until they are vibrant green and fork-tender.

• 9

  Plate the pan-fried chicken alongside the roasted sweet potatoes and steamed broccoli, adding the chilled sauerkraut to the side for a fermented finish.