NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

0.75 cup sweet potato

0.5 tbsp olive oil

1 tbsp honey

1 tbsp tamari

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, and trim and halve the Brussels sprouts.

• 3

  Cut the chicken breast into uniform 1-inch chunks to ensure they cook at the same rate as the vegetables.

• 4

  In a small mixing bowl, whisk together the honey, tamari, minced garlic, olive oil, and red pepper flakes until well combined.

• 5

  Place the chicken, sweet potatoes, and Brussels sprouts on the prepared sheet pan and season with sea salt and black pepper.

• 6

  Pour the honey-garlic glaze over the ingredients and toss thoroughly with your hands or tongs until everything is evenly coated.

• 7

  Spread the mixture out into a single layer, ensuring the Brussels sprouts are cut-side down for maximum caramelization.

• 8

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with crispy edges.