NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp maple syrup

0.5 tbsp olive oil

1 tsp dijon mustard

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes. Toss them on the baking sheet with half of the olive oil and a pinch of sea salt.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 4

  While the potatoes roast, whisk together the maple syrup, dijon mustard, garlic powder, and remaining sea salt and black pepper in a small bowl.

• 5

  Remove the baking sheet from the oven. Move the potatoes to one side and place the chicken breast and broccoli florets on the other side.

• 6

  Drizzle the remaining olive oil over the broccoli and brush the maple-dijon glaze generously over the chicken breast.

• 7

  Return the tray to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.