NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

175g Sweet Potato

200g Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tsp Garlic Powder

0.5 tsp Smoked Paprika

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into even wedges, then break the broccoli into bite-sized florets.

• 3

  Place the sweet potato wedges and broccoli on the baking sheet, toss with half of the olive oil and a pinch of salt, and spread in a single layer.

• 4

  Roast the vegetables in the oven for 20 to 25 minutes until the potatoes are tender and the broccoli edges are charred.

• 5

  While the vegetables roast, rub the chicken breast with the remaining olive oil, garlic powder, smoked paprika, salt, and pepper.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the heat and let it rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.