Name: Grilled chicken and sweet potato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 1/4 medium sweet potatoes, cut into wedges; 5 oz broccoli florets; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp paprika; 1/2 cup water

Nutrition

Per serving

466 calories

Protein: 45g; 37% of calories
Carbs: 46g; 38% of calories
Fat: 13g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato wedges with half the olive oil and a pinch of salt. Roast for 20 to 25 minutes until tender and browned.
While the potatoes roast, season the chicken breast with the garlic powder, paprika, black pepper, and the rest of the salt.
Heat a 12-inch skillet over medium heat with the remaining olive oil. Place the chicken in the pan and cook for 6 to 8 minutes. Flip the chicken and cook for 6 to 8 minutes more until the center is opaque and the safe temperature is reached. Done when opaque in the center, 165°F.
While the chicken cooks, bring the water to a boil in a pot with a steamer basket. Add the broccoli, cover, and steam for 5 to 6 minutes until vibrant green and tender.
Remove the chicken from the skillet and the potatoes from the oven. Serve the chicken alongside the sweet potato wedges and steamed broccoli.

Nutrition

Ingredients

Instructions

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