NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.5 tbsp raw honey

1 tbsp coconut aminos

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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  In a small bowl, whisk together the honey, coconut aminos, minced garlic, and red pepper flakes to create the glaze.

• 4

  Place the sweet potatoes on the sheet pan, drizzle with half of the olive oil and a pinch of salt, then roast for 10 minutes.

• 5

  Remove the pan from the oven and add the chicken and broccoli florets to the other side.

• 6

  Drizzle the remaining olive oil over the broccoli and pour the honey-garlic glaze over the chicken and sweet potatoes, tossing to coat evenly.

• 7

  Season the entire pan with sea salt and black pepper.

• 8

  Return the pan to the oven and roast for another 15 to 20 minutes until the chicken is cooked through and the potatoes are tender and golden.

• 9

  Serve immediately while the glaze is warm and sticky.