MEAL PREP: Rosemary Grilled Chicken w/Broccoli & Sweet Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: whole chicken

Chicken thighs are often cheaper and juicier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Thyme can be a more affordable herb option.

Thinly slice 1 clove of garlic and add it to a large bowl.

Pull fresh rosemary from the stems and dice it finely, then add it to the bowl with the garlic.

Add olive oil, red wine vinegar, dijon mustard, pepper, and salt to the bowl, then mix everything together with a whisk until well combined.

Trim the fat from around the edges of the chicken breasts.

Cut both chicken breasts in half to make four pieces, cutting all the way through.

Cover the chicken with plastic wrap and pound it down to tenderize and ensure even cooking, focusing on the thicker end.

Season the chicken with salt and pepper on both sides and let it sit for a few minutes before adding it to the marinade.

Add the chicken to the marinade, ensuring all pieces are well coated, and optionally add extra rosemary sprigs.

Cover the bowl with plastic wrap and marinate for 3 hours to overnight.

Cut 1 large sweet potato into half-inch rounds, transfer to a small sheet pan, and add olive oil to coat.

Season the sweet potato rounds with salt and pepper, then cook in a preheated oven at 400°F for about 20 to 25 minutes, turning halfway through.

Chop broccoli into bite-sized pieces and add to a pot with water and a steamer insert.

Steam the broccoli on high heat for about 10 minutes, covered.

Heat a cast iron grill skillet on the stove and add olive oil, spreading it with a pastry brush.

Add the marinated chicken to the skillet and do not touch it for about 5 minutes.

At the 5 to 6 minute mark, turn the chicken to get grill marks and cook until done.

Transfer the cooked chicken to a plate or sheet pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens