NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

2 tsp Honey

1 tbsp Tamari

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes; dice the chicken breast into 1-inch bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the honey, tamari, minced garlic, and red pepper flakes until well combined.

• 4

  Place the sweet potato cubes on the prepared sheet pan, drizzle with half of the olive oil and a pinch of sea salt, and roast for 10 minutes.

• 5

  Remove the pan from the oven and add the chicken pieces and broccoli florets to the tray.

• 6

  Drizzle the remaining olive oil over the broccoli and pour the honey-garlic glaze evenly over the chicken and potatoes.

• 7

  Toss everything together with tongs to ensure an even coating, then spread into a single layer across the pan.

• 8

  Return to the oven and roast for an additional 15 to 18 minutes, or until the chicken is cooked through and the sweet potatoes are tender and caramelized.

• 9

  Remove from the oven and let rest for 2 minutes before serving to allow the sauce to thicken slightly.