NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

3 tbsp couscous

0.5 tbsp olive oil

1 cup baby spinach

0.25 cup red bell pepper

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and dice the sweet potato into small, uniform cubes.

• 2

  Toss the sweet potato cubes with half of the olive oil, sea salt, and smoked paprika, then roast on a parchment-lined tray for 20 minutes until tender.

• 3

  Season the chicken breast with garlic powder, sea salt, and black pepper, then pan-sear in a skillet over medium heat until golden and cooked through.

• 4

  Prepare the couscous by adding it to a bowl with an equal amount of boiling water, cover, and let sit for 5 minutes before fluffing with a fork.

• 5

  In a small jar, whisk together the lemon juice, lemon zest, and the remaining olive oil to create a bright, zesty dressing.

• 6

  Assemble the bowl by layering the fresh baby spinach, fluffed couscous, roasted sweet potatoes, and diced red bell peppers.

• 7

  Slice the chicken breast into strips, place on top of the bowl, and drizzle with the lemon-herb dressing before serving.