NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 medium Sweet potato

1 tsp Ghee

1 tsp Coconut sugar

0.25 tsp Ground cinnamon

1 cup Broccoli florets

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Slice the sweet potato into 1/2-inch thick medallions.

• 3

  Place the chicken breast and broccoli florets on the prepared baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.

• 4

  Roast for 18-20 minutes or until the chicken is cooked through and broccoli is slightly charred.

• 5

  While roasting, place the sweet potato medallions in a steamer basket over boiling water for 8 minutes until tender.

• 6

  In a small non-stick skillet over medium heat, melt the ghee and stir in the coconut sugar and cinnamon until it forms a bubbling glaze.

• 7

  Add the steamed sweet potatoes to the skillet and toss gently for 2-3 minutes until the medallions are beautifully caramelized.

• 8

  Plate the glazed sweet potatoes next to the roasted chicken and broccoli for a balanced, high-protein meal.