NUTRITION

SERVINGS

INGREDIENTS

10 ounce boneless skinless chicken thighs

2 medium sweet potatoes

2 cup broccoli florets

0.5 tablespoon extra virgin olive oil

0.5 tablespoon raw honey

3 clove garlic

1 tablespoon coconut aminos

0.25 teaspoon toasted sesame oil

0.5 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon red pepper flakes

PREPARATION

• 1

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

• 2

  Peel the sweet potatoes and cut them into 1-inch cubes, then trim the broccoli into bite-sized florets.

• 3

  In a small bowl, whisk together the raw honey, minced garlic, coconut aminos, and toasted sesame oil until the glaze is well combined.

• 4

  Place the chicken thighs and sweet potato cubes on the sheet pan, drizzling them with olive oil and seasoning with sea salt, black pepper, and red pepper flakes.

• 5

  Toss everything to coat evenly and spread in a single layer, then roast in the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the broccoli florets to the open spaces, and pour the honey-garlic glaze over the chicken and vegetables.

• 7

  Carefully toss the broccoli to coat and return the pan to the oven for another 10 to 12 minutes until the chicken is cooked through and the glaze is bubbly.

• 8

  Transfer the chicken and vegetables to a large platter to serve family-style, ensuring everyone gets a generous portion of the savory pan juices.