NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Green Beans

1/4 cup Nonfat Greek Yogurt

1 tsp Honey

1 tsp Dijon Mustard

1 tsp Olive Oil

Salt & Pepper

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Line a baking sheet with parchment paper. Toss the sweet potato cubes (from half a medium sweet potato) with a drizzle of olive oil, salt, and pepper, then spread them on the sheet.

• 3

  On a separate tray or sectioned area, arrange trimmed green beans with a light drizzle of olive oil, salt, and pepper.

• 4

  Place both the sweet potatoes and green beans in the oven. Roast for about 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and the green beans are crispy.

• 5

  While the vegetables roast, season the chicken breast (3 oz) with salt and pepper. In a skillet over medium heat, sear the chicken on both sides until it is cooked through (about 5-6 minutes per side depending on thickness).

• 6

  In a small bowl, mix together the nonfat Greek yogurt, honey, and Dijon mustard to create a creamy sauce.

• 7

  Once the chicken is plated, drizzle the honey-mustard sauce over the top or serve it on the side alongside the roasted vegetables.

• 8

  Enjoy your balanced meal loaded with protein, vibrant flavors, and a touch of creaminess!