NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

150g Sweet Potato, cubed

1 tsp Olive Oil

2 cups Baby Spinach

30g Avocado, sliced

1 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes or until they are tender and slightly browned.

• 4

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

• 5

  Heat a grill or grill pan over medium-high heat and lightly coat with the remaining olive oil.

• 6

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 8

  Place the fresh baby spinach in a large bowl as the base.

• 9

  Top the spinach with the warm roasted sweet potatoes and sliced grilled chicken.

• 10

  Finish the bowl with the fresh avocado slices and an optional squeeze of lemon or lime.