NUTRITION

SERVINGS

INGREDIENTS

5.6 oz Chicken Breast, boneless skinless

1 cup Sweet Potato, cubed

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

0.5 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Smoked Paprika

Salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Peel and cut the sweet potato into 1-inch cubes, then toss with half of the olive oil and a pinch of salt.

• 3

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

• 4

  While the potatoes roast, season the chicken breast evenly with garlic powder, smoked paprika, salt, and pepper.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly brush with the remaining olive oil.

• 6

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes.

• 7

  Steam the broccoli florets over boiling water for 4-5 minutes until they are bright green and fork-tender.

• 8

  Arrange the grilled chicken, roasted sweet potatoes, and steamed broccoli on a plate and finish with a fresh squeeze of lemon juice.