NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 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 uniform wedges, then break the broccoli into bite-sized florets.

• 3

  In a large bowl, toss the sweet potato wedges and broccoli with half of the olive oil, half of the sea salt, the black pepper, and the smoked paprika.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the potatoes are golden and crispy.

• 5

  While the vegetables roast, season the chicken breast with the remaining olive oil, garlic powder, and the rest of the sea salt.

• 6

  Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until beautifully charred and the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.