Wash and dry all produce. Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Peel and cut the sweet potatoes into 1/2-inch cubes. Strip the thyme from the sprigs and roughly chop the leaves (you’ll want about 1 teaspoon). Place the sweet potato cubes in the pot of water, bring to a boil, and cook for 10-15 minutes, until fork-tender. Drain and return to the same pot.

Toss the broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until slightly crispy.

Heat a drizzle of oil in a large pan over medium- high heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan for 3-4 minutes per side, until browned but not yet cooked through. Transfer to the baking sheet in the oven to finish cooking for 5 minutes. Once removed from the oven, let the chicken rest for 5 minutes before serving.

Add the thyme and a splash of water to the pan over medium heat. Scrape up the browned bits from the bottom of the pan. Add the stock concentrate and 1 cup water. Bring to a boil, then simmer until thickened and reduced by half. Remove the pan from the heat, then stir in the sour cream. Season to taste with salt and pepper.

Mash the sweet potatoes: Mash the sweet potatoes with a fork or potato masher until smooth. Stir in 2 Tablespoons butter and season to taste with salt and pepper. Reheat over medium heat, if necessary.

Serve: Thinly slice the pan-seared chicken and serve alongside the roasted broccoli and mashed sweet potato. Drizzle the creamy thyme sauce over top and enjoy!