NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken breast

0.75 cup Sweet potato

1 cup Broccoli florets

0.5 tbsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Fresh chives

0.5 cup Fresh raspberries

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and dice the sweet potatoes into small 1/2-inch cubes to ensure they roast evenly.

• 3

  Place the chicken, sweet potatoes, and broccoli florets on the prepared pan, drizzle with olive oil, and season with garlic powder, onion powder, sea salt, and black pepper.

• 4

  Toss until everything is thoroughly coated and spread into a single layer, then roast for 20 to 22 minutes until the chicken is cooked through and the potatoes are golden.

• 5

  While the chicken roasts, whisk together the Greek yogurt, Dijon mustard, lemon juice, and minced fresh chives in a small bowl until smooth.

• 6

  Drizzle the savory herb sauce over the hot chicken and vegetables and serve with fresh raspberries on the side for a bright, fruity finish.