NUTRITION

SERVINGS

INGREDIENTS

6.2 oz Boneless Skinless Chicken Thighs

150g Sweet Potato

1.3 cups Broccoli florets

1.5 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1-inch pieces, then place them in a pot of boiling water for 12-15 minutes until fork-tender.

• 3

  Pat the chicken thighs dry and season with salt, pepper, and your favorite dried herbs like rosemary or thyme.

• 4

  Toss the broccoli florets with half of the olive oil and a pinch of salt.

• 5

  Arrange the chicken and broccoli on the prepared baking sheet and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is charred.

• 6

  While roasting, drain the cooked sweet potatoes and mash them with the remaining olive oil, minced garlic, and Greek yogurt until creamy.

• 7

  Serve the roasted chicken and broccoli over a generous bed of the garlic sweet potato mash.