NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Sweet potato

1 cup Broccoli florets

0.5 cup Cooked quinoa

1 tbsp Dijon mustard

1 tsp Honey

0.5 tsp 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 and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt, then roast for 20 minutes until tender.

• 3

  In a small bowl, whisk together the Dijon mustard, honey, and garlic powder to create the savory glaze.

• 4

  Season the chicken breast evenly with the remaining sea salt and black pepper.

• 5

  Heat the remaining teaspoon of olive oil in a skillet over medium heat and cook the chicken for 6 minutes per side.

• 6

  Brush the honey-mustard glaze onto the chicken during the final 2 minutes of cooking until it becomes glossy and thick.

• 7

  Steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 8

  Serve the glazed chicken over the warm quinoa with the roasted sweet potatoes and steamed broccoli on the side.