NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

0.5 tbsp honey

1 tbsp dijon mustard

1 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into 1/2-inch cubes, then toss them on the baking sheet with half of the olive oil, salt, and pepper.

• 3

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

• 4

  In a small glass bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and garlic powder until the glaze is smooth and emulsified.

• 5

  Pat the chicken breast dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

  Move the sweet potatoes to one side of the pan, then add the chicken breast and broccoli florets to the other side.

• 7

  Drizzle the broccoli with the remaining olive oil and brush half of the honey-mustard glaze over the chicken breast.

• 8

  Return the pan to the oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Remove from the oven and drizzle the remaining honey-mustard sauce over both the chicken and the roasted sweet potatoes before serving.