One Pan Roasted Chicken, Broccoli & Sweet Potato

Ingredients

1 1/4 lbs Chicken Breast

Sea Salt & Black Pepper (to taste)

2 Sweet Potatoes (medium, diced)

2 tbsps Extra Virgin Olive Oil (divided)

6 cups Broccoli (chopped into small florets)

1/4 cup Tahini

1 tbsp Maple Syrup

1/4 cup Water

1/4 tsp Cayenne Pepper

Directions

1. Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.

2. Place chicken breasts on the baking sheet and season with sea salt and black pepper.

3. Place the diced sweet potatoes in a mixing bowl and toss with half of the olive oil. Season with sea salt and black pepper to taste. Spread across the baking sheet around the chicken breasts. Place in the oven and set timer for 25 minutes.

4. Meanwhile, toss the broccoli florets in remaining olive oil and season with sea salt and black pepper. When your chicken and potatoes have about 10 minutes left, pull the baking sheet out of the oven, flip the sweet potatoes and spread the broccoli florets overtop. Place back in the oven and roast for the remaining time, about 10 minutes or until chicken is cooked through.

5. Combine the tahini, maple syrup, water and cayenne pepper together in a small mason jar. Shake vigorously until well combined. Set aside.

6. Remove baking sheet from the oven and divide evenly onto plates. Drizzle with tahini maple dressing. Enjoy!