2tbspbutter or ghee, melted(or sub avocado or olive oil for dairy-free)
1large sweet potato, cut into small cubes
2boneless skinless chicken breasts
4cupsbroccoli, ends removed and cut into florets
Salt and pepper
Preheat oven to 400 degrees fahrenheit. Lightly oil a large baking pan or line with aluminum foil.
Chop up sweet potato into small cubes and spread out on baking pan. Drizzle with 1 tbsp oil and season with salt and pepper.
In a small bowl, whisk together butter, honey, mustard, garlic, oregano and chives. Season with salt and pepper, to taste. Set aside.
Move the sweet potato cubes around on your baking pan to make room for the chicken pieces. Place chicken in a single layer on baking sheet, and brush each chicken piece with honey mixture. Flip chicken over and brush the other side with honey mixture.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees fahrenheit, about 25-30 minutes depending on the size of chicken pieces.
While the chicken is cooking, prepare broccoli by cutting into small florets and placing in a bowl. Drizzle with 1 tbsp oil and season with salt and pepper or any other desired seasoning blend.
When the chicken has 10 minutes left to go, take the pan out of the oven and add in the broccoli directly on top of the chicken and potato. Return to oven to cook for the final 10 minutes.