NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

150 grams Sweet Potato

100 grams Green Beans

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Smoked Paprika

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1-inch cubes, then place them on the baking sheet.

• 3

  Toss the sweet potato cubes with half of the olive oil, smoked paprika, and a pinch of sea salt.

• 4

  Roast the sweet potatoes in the oven for 15 minutes.

• 5

  While the potatoes roast, season the chicken breast with garlic powder, salt, and pepper.

• 6

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the baking sheet from the oven, add the trimmed green beans, drizzle with the remaining oil, and toss to combine.

• 8

  Return the vegetables to the oven for another 10-12 minutes until the sweet potatoes are tender and the green beans are snap-crisp.

• 9

  Allow the chicken to rest for 5 minutes before slicing and serving with the roasted vegetables.