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Glazed Chicken & Roasted Sweet Potato

Meal: 294 cal Protein: 25 g Carbs: 15 g Fat: 15 g

This dish is simple to prepare, simple to clean up, but complex in the combination of flavors. For the sweet potatoes, by cooking them in high heat for a long time, they caramelize and become luxuriously soft. And the best part? They don’t need anything added to them, but sea salt, saving between 100-300 calories on butter, honey, maple syrup, and anything else that might normally be added to your potato. Bravo!

Serving size ¼ 294 cal Protein: 25 g Carbs: 15 g Fat: 15 g

Ingredients

  • 2 Chicken Breasts , boneless/skinless
  • Sea Salt & Pepper
  • ¼ C SMART Carolina BBQ Sauce

Directions

  1. PreHeat oven to 425F. Parchment line a baking sheet.
  2. Butterfly both Chicken Breasts.
  3. Lay one Chicken Breast on the cutting board.
  4. Place your non-cutting hand on top of the Breast and slice the Breast between your hand and the cutting board. 
  5. Repeat with second Breast. 
  6. Season the chicken on both sides and set aside.

Ingredients

  • ½ Tbsp Coconut Oil
  • 2 Med Sweet Potato
  • Sea Salt

Directions

  1. Scrub sweet potatoes (skins on).  Using a sharp knife, poke 4-5 holes in each potato.
  2. Then rub the skins with coconut oil, then sea salt. 
  3. Place on baking sheet and roast for 45 minutes to an hour, until black oozes from the holes in the potato.
  4. When the potatoes have been cooking for 15 minutes, add the chicken to the Sweet Potato baking sheet.
  5. In final 15 minutes, apply the BBQ Sauce to the chicken with a pastry brush or spoon.
  6. Put it back in the oven and finish cooking.
  7. Once both the chicken and the potatoes are cooked, remove pan from oven, rest meat for 15 minutes prior to serving.
  8. Cut both Sweet Potatoes and Chicken in half for Four meals.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
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