NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (skinless, boneless)

2 tsp Olive Oil

2 Garlic Cloves

1/4 cup Non-Fat Plain Greek Yogurt

1 tbsp Lemon Juice

1/4 tsp Ground Cumin

1/4 tsp Paprika

1/2 cup Sweet Potato (diced and roasted)

PREPARATION

• 1

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

• 2

  In a small bowl, mix olive oil, ground cumin, paprika, salt, and pepper. Rub the mixture all over the chicken breast.

• 3

  Place the chicken on the baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, peel and dice the sweet potato. Toss with a little olive oil, salt, and pepper, and spread on another baking sheet. Roast for about 20 minutes until tender and lightly caramelized.

• 5

  For the creamy garlic sauce, lightly sauté minced garlic in a small pan with a drop of olive oil until fragrant, then let it cool.

• 6

  In a bowl, stir together the non-fat Greek yogurt, lemon juice, and cooked garlic. Adjust seasoning with salt and pepper to taste.

• 7

  Slice the roasted chicken and serve alongside the sweet potato, drizzling the creamy garlic sauce over the top or on the side for dipping.