NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Sweet potato

1 cup Broccoli florets

0.5 tbsp Honey

1 tbsp Dijon mustard

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  In a small mixing bowl, whisk together the honey, Dijon mustard, extra virgin olive oil, sea salt, black pepper, and garlic powder until the glaze is well combined.

• 4

  Place the chicken pieces, sweet potato cubes, and broccoli florets onto the prepared sheet pan.

• 5

  Pour the honey mustard glaze over the chicken and vegetables, then use your hands or tongs to toss everything until evenly coated.

• 6

  Spread the ingredients out into a single layer, ensuring they are not crowded so they roast rather than steam.

• 7

  Bake for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are tender and lightly browned.

• 8

  Remove from the oven and serve immediately while the glaze is warm and the broccoli is crisp-tender.