NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Red sweet potato

0.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Scrub the red sweet potato and slice it into uniform wedges, then place them in a large mixing bowl.

• 3

  Drizzle 0.5 tbsp of olive oil over the wedges and toss with the smoked paprika and half of the sea salt and black pepper.

• 4

  Spread the wedges in a single layer on the prepared baking sheet, ensuring they are not crowded so they can crisp up properly.

• 5

  Season the chicken breast with the remaining olive oil, garlic powder, dried oregano, and the rest of the salt and pepper.

• 6

  Place the chicken on the baking sheet next to the potatoes and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  While roasting, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they reach a bright green, tender-crisp texture.

• 8

  Plate the roasted chicken and sweet potato wedges alongside the steamed broccoli and serve immediately while hot.