Lemon Balsamic Chicken with Sautéed Vegetables and Sweet Potato

In a skillet over medium heat, add olive oil, a little butter, and sauté your vegetables (broccoli, carrots, snap peas) with sliced garlic and seasonings until tender-crisp.

Bake a sweet potato until tender. Once cooked, split it open on a plate.

Add butter, red pepper flakes, salt, and pepper to the sweet potato. Drizzle with hot honey.

Cook a chicken breast that has been marinated in a lemon marinade, balsamic vinegar, and your favorite spices.

Plate the cooked chicken breast alongside the sautéed vegetables and the prepared sweet potato.