NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 medium sweet potato

1.5 cups broccoli florets

0.25 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Place the sweet potato cubes on one side of the baking sheet, drizzle with half of the olive oil and a pinch of sea salt, then toss to coat.

• 4

  In a small bowl, combine the garlic powder, smoked paprika, dried oregano, remaining sea salt, and black pepper.

• 5

  Pat the chicken thighs dry with a paper towel, rub them with the remaining olive oil, and coat thoroughly with the spice blend.

• 6

  Arrange the chicken thighs on the other side of the baking sheet and roast in the oven for 15 minutes.

• 7

  Remove the pan from the oven, add the broccoli florets to the center, and lightly toss them with the juices from the pan.

• 8

  Return the sheet pan to the oven and roast for an additional 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 9

  Let the chicken rest for 5 minutes before serving to keep the meat juicy.