NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup black-eyed peas

1 cup collard greens

0.5 medium sweet potato

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp apple cider vinegar

PREPARATION

• 1

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

• 2

  Dice the chicken breast and sweet potato into uniform 1-inch cubes to ensure even cooking.

• 3

  In a mixing bowl, toss the chicken and sweet potato cubes with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika until well coated.

• 4

  Spread the chicken and potato mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chicken is cooked through and the potatoes are golden.

• 5

  While the chicken roasts, place the chopped collard greens in a skillet with a splash of water and steam over medium heat for 5 minutes until tender.

• 6

  Add the rinsed black-eyed peas and apple cider vinegar to the skillet with the greens, stirring for 2-3 minutes until the peas are heated through.

• 7

  Arrange the roasted chicken and sweet potatoes on a plate alongside the warm black-eyed pea and collard green mixture and serve immediately.