NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 cup Cubed sweet potato

1.5 cups Broccoli florets

1 tbsp Raw honey

1 tbsp Minced garlic

0.75 tbsp Extra virgin olive oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the raw honey, minced garlic, coconut aminos, and 0.25 tablespoons of the olive oil to create the glaze.

• 3

  Spread the chicken thighs, cubed sweet potatoes, and broccoli florets across the prepared sheet pan in a single layer.

• 4

  Drizzle the remaining 0.5 tablespoons of olive oil over the sweet potatoes and broccoli, then toss them slightly to coat.

• 5

  Season the entire pan evenly with sea salt, black pepper, and smoked paprika.

• 6

  Brush the honey-garlic glaze generously over both sides of the chicken thighs.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Switch the oven to broil for the final 2 minutes to allow the glaze to become sticky and the broccoli edges to turn slightly crisp.