NUTRITION

SERVINGS

INGREDIENTS

4.6 oz Chicken Breast

7 oz Sweet Potato

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Sea Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into even 1-inch wedges.

• 3

  Toss the sweet potato wedges with half of the olive oil and a pinch of salt and pepper on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 25-30 minutes until they are tender and the edges start to brown.

• 5

  Season the chicken breast on both sides with the garlic powder, smoked paprika, salt, and pepper.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and brush with the remaining olive oil.

• 7

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 8

  While the chicken rests, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until bright green and tender-crisp.

• 9

  Serve the grilled chicken alongside the roasted sweet potato wedges and steamed broccoli for a balanced and nutrient-dense meal.