My Quick, Classic Dinner That Gives and Gives

November 05, 2024 Dr. Daryl Gioffre

Pan-roasted chicken, broccoli, and sweet potato. It’s quick, hearty, and zesty, making for the best leftovers!

Make chicken sandwiches for lunch with a side of sweet potatoes, dip the broccoli into hummus for an afternoon pick-me-up, or grab some Ezekiel brand tortillas for an on-the-go wrap.

Honestly, the options are endless, so I always make this recipe in huge batches.

Ingredients (Serves 2)

10 ounces whole skinless, boneless chicken breasts
1 medium sweet potato, diced
2 tablespoons avocado oil or melted coconut oil, divided
3 cups broccoli, chopped into small florets
2 tablespoons tahini
1 1⁄2 teaspoons coconut nectar or ChocZero maple syrup (1g net carbs)
2 tablespoons water
1⁄4 teaspoon cayenne pepper
Dash of sea salt and black pepper

Directions

Preheat oven to 410°F, and line a large baking sheet with parchment paper.
Place chicken breasts on the baking sheet and season with salt and pepper.
Put the sweet potato in a mixing bowl and toss with 1 tablespoon of the oil. Season with salt and pepper to taste.
Spread the sweet potato across the baking sheet around the chicken breasts. Place in the oven for 30 minutes.
In the meantime, toss the broccoli in the remaining tablespoon of oil and season with salt and pepper.
Halfway through, pull the baking sheet out of the oven, flip the sweet potatoes, and spread the broccoli over the top.
Return to the oven and roast until chicken is cooked through, about 15 more minutes.
Meanwhile, in a small bowl, mix the tahini, coconut nectar (or ChocZero Maple Syrup), water, and cayenne pepper. Whisk together until it's blended.
Remove baking sheet from the oven and divide into two portions - one portion onto a plate to be served immediately and one portion into a container to be stored in the fridge another meal.
Drizzle the portion you are eating now with tahini maple dressing.
Cheers to a hearty, acid-kicking, and delicious dinner with endless leftover ideas for the next few days!