NUTRITION

SERVINGS

INGREDIENTS

9.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

0.25 tbsp olive oil

1 tbsp sweet chili sauce

1 tbsp coconut aminos

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into small 1/2-inch cubes to ensure they cook through at the same rate as the chicken.

• 3

  Place the sweet potato cubes on the sheet pan, drizzle with olive oil, and sprinkle with half of the garlic powder, onion powder, salt, and pepper.

• 4

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

• 5

  While the potatoes roast, cut the chicken breast into 1-inch bite-sized pieces and slice the red bell pepper into strips.

• 6

  Remove the pan from the oven and add the chicken, broccoli florets, and bell peppers to the pan.

• 7

  In a small bowl, whisk together the sweet chili sauce and coconut aminos, then pour the mixture over the chicken and vegetables.

• 8

  Sprinkle the remaining seasonings over the top and toss everything together until evenly coated, spreading it out into a single layer.

• 9

  Return the pan to the oven and bake for an additional 15-18 minutes, or until the chicken is cooked through and the sauce is bubbly.

• 10

  For a final touch of texture, turn the broiler on for the last 2 minutes to get those edges slightly charred and crispy before serving.