NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

2 tbsp barbecue sauce

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with the olive oil, smoked paprika, and a pinch of the sea salt and black pepper.

• 4

  Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until the edges are caramelized and tender.

• 5

  Season the chicken breast with the garlic powder and the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of cooking, brush the barbecue sauce generously over both sides of the chicken to create a sticky glaze.

• 8

  While the chicken finishes, steam the broccoli florets for 4 to 5 minutes until they are vibrant green and slightly firm.

• 9

  Serve the glazed barbecue chicken alongside the roasted sweet potatoes and steamed broccoli.