NUTRITION

SERVINGS

INGREDIENTS

3 medium chicken drumsticks

0.5 medium sweet potato

0.5 cup white rice

0.25 cup non-fat Greek yogurt

0.5 cup broccoli florets

0.25 cup diced carrots

0.25 cup diced yellow onion

0.5 tbsp extra virgin olive oil

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then place them on the baking sheet along with the chicken drumsticks, diced carrots, and onions.

• 3

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried thyme, garlic powder, sea salt, and black pepper.

• 4

  Toss everything together until well-coated and spread into a single layer, ensuring the chicken has enough space to crisp up.

• 5

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 6

  While the chicken roasts, steam the broccoli florets until they are bright green and tender-crisp, and prepare the white rice according to package directions.

• 7

  In a small bowl, whisk the non-fat Greek yogurt with a teaspoon of water and a pinch of salt to create a smooth, pourable sauce.

• 8

  Assemble the bowls by layering the fluffy white rice at the base, topping with the roasted chicken, sweet potatoes, and steamed broccoli, then finishing with a generous drizzle of the yogurt sauce.