NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Honey

0.5 tsp Red chili flakes

1 tsp Apple cider vinegar

1 tsp Extra virgin olive oil

1 medium Sweet potato

1.5 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato into 1/2-inch pieces. Toss them on a baking sheet with 0.5 tsp of olive oil, a pinch of sea salt, and a pinch of black pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.

• 4

  In a small bowl, whisk together the honey, red chili flakes, apple cider vinegar, and garlic powder to create the hot honey glaze.

• 5

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

• 6

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  While chicken cooks, steam the broccoli florets for 4-5 minutes until bright green and crisp-tender.

• 8

  Once the chicken is cooked, reduce the heat to low and pour the hot honey glaze into the skillet. Flip the chicken several times to coat it thoroughly until the sauce becomes thick and bubbly.

• 9

  Plate the glazed chicken alongside the roasted sweet potatoes and steamed broccoli.