NUTRITION

SERVINGS

INGREDIENTS

0.5 lbs Boneless skinless chicken thighs

0.5 tbsp Honey

2 cloves Garlic

1 tbsp Tamari

1 tbsp Apple cider vinegar

0.5 tbsp Olive oil

1 medium Sweet potatoes

1.5 cups Broccoli florets

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Sesame seeds

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 1/2-inch cubes, then place them on the sheet pan and toss with 1 tablespoon of olive oil and a pinch of sea salt.

• 3

  Spread the potatoes into a single layer and roast for 10 minutes to give them a head start.

• 4

  While the potatoes roast, whisk together the honey, minced garlic, tamari, apple cider vinegar, and the remaining tablespoon of olive oil in a small bowl.

• 5

  Pat the chicken thighs dry with paper towels and season both sides with the sea salt and black pepper.

• 6

  Remove the sheet pan from the oven, move the potatoes to the outer edges, and place the chicken thighs in the center of the pan.

• 7

  Add the broccoli florets to the open spaces on the pan and drizzle half of the honey-garlic glaze over the chicken and vegetables.

• 8

  Return the pan to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 9

  Drizzle the remaining glaze over the chicken and garnish the entire dish with sesame seeds before serving.