A warm, nourishing plate featuring juicy pan-seared chicken, oven-roasted broccoli, tender sautéed Brussels sprouts, and a perfectly baked sweet potato. This balanced and colorful meal delivers comfort, nutrients, and bold flavor all in one.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Chicken
1 chicken breast
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 tsp lemon juice
Roasted Broccoli
2 cups broccoli florets
1 tbsp olive oil
Salt & pepper
Sautéed Brussels Sprouts
1½ cups halved Brussels sprouts
1 tbsp butter or olive oil
Salt & pepper
Optional: pinch garlic powder
Sweet Potato
1 medium sweet potato
Salted butter (optional)
Fresh chives for garnish
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
- Bake the Sweet Potato
Preheat oven to 400°F (200°C).
Wash sweet potato and pierce with a fork.
Bake 45–55 minutes until soft.
Slice open and fluff the inside; add butter and chives.
- Roast the Broccoli
Toss broccoli with olive oil, salt, and pepper.
Roast on a sheet pan for 18–22 minutes, until browned on the edges.
- Sauté the Brussels Sprouts
Heat butter or oil in a skillet.
Add Brussels sprouts, cut-side down.
Season with salt, pepper, and garlic powder.
Cook until tender and lightly browned, about 8–10 minutes.
- Cook the Chicken
Pat chicken breast dry, drizzle with olive oil, and season with spices.
Heat a skillet over medium-high.
Cook chicken 4–5 min per side until deeply golden.
Reduce heat, cover, and cook 2–3 more min to finish.
Rest 5 minutes, then slice.
- Assemble
Place chicken, roasted broccoli, sautéed Brussels sprouts, and the baked sweet potato in a bowl or plate. Garnish and enjoy!
Prep Time: 10 min
Cooking Time: 55 min
Total Time: 1 hr 5 min
Kcal: ~600
Servings: 1