WHAT YOU NEED:

For the bake:

• 1 sweet potato, cubed
• 1 cup broccoli, stemmed
• 4+ oz skinless, boneless chicken breast or thighs
• 2 teaspoons organic miso paste
• avocado oil spray or a couple drizzles of olive oil (Save 15% on Paleovalley’s olive oil)
• sprinkle of sea salt
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoon chili powder
• sprinkle of sesame seeds

For the dressing:

• 1 tablespoon sesame oil or olive oil
• 1 tablespoon tahini
• 1 tablespoon miso
• splash of lemon juice
• 1 teaspoon maple syrup
• 2 teaspoons coconut aminos

Finishers:

• sprinkle of feta
• sprinkle of red pepper flakes

WHAT YOU DO:

Preheat the oven to 415 F and pull out a large baking sheet.

Spray cubed sweet potatoes with avocado oil or a drizzle of olive oil, sprinkle with a little garlic powder and sea salt, plus, just 1 teaspoon each of the paprika and chili powder; toss to coat.

Spread the potatoes out on the baking sheet and bake for 10 minutes. Meanwhile, toss your brocolli in a little oil, garlic powder, and sea salt.

Pull out the potatoes, give them a good stir/flip, add the brocolli to the baking sheet, and roast for another 10-ish minutes. Meanwhile, slice your chicken so it’s thin (and or pound it thinner), give it a spray of oil, sprinkle with 1 teaspoon paprika, chili powder, and garlic powder, and add 2 teaspoons mist paste (note: don’t add salt to the chicken as the miso provides plenty).

Pull out the baking sheet and nestle the chicken in the sweet potatoes, then sprinkle each piece of chicken with sesame seeds. Put it back in the oven for another 15-20 minutes, until chicken is cooked through.

While that bakes, combine the dressing ingredients in a jar and mix until combined.

When the bake is ready, add the potatoes and brocolli to a bowl, top with chicken, sprinkle with feta, drizzle your dressing on top, and finish with a pinch of red pepper flakes.

Sit, eat, and as always… ENJOY!