NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/2 medium Red Bell Pepper

1/4 small Yellow Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into bite-sized pieces. Toss with a small drizzle of olive oil, a pinch of salt, and pepper. Spread them evenly on the baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

• 3

  While the sweet potatoes roast, dice the red bell pepper and yellow onion.

• 4

  Season the chicken breast with salt, pepper, smoked paprika, and garlic powder. In a non-stick pan, heat a teaspoon of olive oil over medium-high heat.

• 5

  Place the seasoned chicken in the pan and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, remove from heat and dice into bite-sized cubes.

• 6

  In the same pan, add the diced bell pepper and onion, and sauté for 3-4 minutes until they just start to soften.

• 7

  Add the roasted sweet potato cubes and diced chicken to the pan with the vegetables, and toss gently to combine and heat through.

• 8

  Adjust seasoning with salt and pepper as needed, and serve warm.