NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 medium sweet potato

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then chop the broccoli into bite-sized florets.

• 3

  Pat the chicken thighs dry with a paper towel to ensure they brown beautifully in the oven.

• 4

  In a large mixing bowl, combine the chicken, sweet potato cubes, and broccoli florets.

• 5

  Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the ingredients are evenly coated in the oil and spices.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken pieces are not crowded.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

  Remove from the oven and garnish with finely chopped fresh rosemary before serving hot.