NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

2 tbsp full-fat coconut milk

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 4

  While potatoes roast, cut the chicken breast into bite-sized pieces and season with smoked paprika.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 6

  Add the diced onion and minced garlic to the skillet, sautéing for 3 minutes until the onion is translucent.

• 7

  Reduce heat to medium-low and stir in the coconut milk and roasted sweet potatoes, stirring to combine and lift any browned bits.

• 8

  Add the fresh spinach and stir for 1 minute until the leaves are just wilted and the sauce has thickened slightly.