NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Corn Kernels

1/4 cup Chickpeas

1/2 medium Red Bell Pepper

2 cups Mixed Greens

1 tsp Honey

1 tsp Dijon Mustard

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces, toss them lightly in a bit of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

• 2

  While the sweet potato is roasting, grill the chicken breast. Season it with salt, pepper, and your favorite herbs, then grill on medium-high heat for about 6-7 minutes per side until fully cooked. Once cooked, slice it into strips.

• 3

  In a dry pan over medium-high heat, add the corn kernels and a pinch of salt. Toast them for 3-4 minutes until they become crispy. Remove and set aside.

• 4

  Rinse and drain the chickpeas, then lightly roast them in the oven (you can add them to the baking sheet with the sweet potato during the last 10 minutes) for extra crunch.

• 5

  Slice the red bell pepper and prepare the mixed greens. In a large bowl, combine the roasted sweet potato, crispy corn, chickpeas, red bell pepper, and mixed greens.

• 6

  In a small bowl, whisk together the honey, Dijon mustard, olive oil, and lemon juice to create the honey mustard dressing.

• 7

  Drizzle the dressing over the salad and gently toss to combine all the flavors. Top with the grilled chicken strips and serve immediately.