NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Low-fat buttermilk

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1.5 cup Broccoli florets

0.5 medium Sweet potato

1 tsp Fresh rosemary

PREPARATION

• 1

  In a large bowl, whisk together the buttermilk, garlic powder, and onion powder to create a flavorful brine.

• 2

  Submerge the chicken breast in the brine, ensuring it is completely covered, and refrigerate for at least 30 minutes to tenderize.

• 3

  Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 4

  Slice the sweet potato into thin wedges and toss with olive oil and chopped fresh rosemary until evenly coated.

• 5

  Lift the chicken from the brine, allowing excess to drip off, and season both sides with sea salt and black pepper.

• 6

  Arrange the chicken and sweet potato wedges on the baking sheet, ensuring they are not overcrowded.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are lightly browned.

• 8

  While the chicken is in the oven, steam the broccoli florets for 5 minutes until they are bright green and tender.

• 9

  Plate the juicy roasted chicken alongside the rosemary sweet potatoes and steamed broccoli for a balanced meal.