NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup sweet potato

1 tsp coconut oil

1 tbsp coconut sugar

0.25 tsp sea salt

0.25 tsp ground cinnamon

0.25 tsp smoked paprika

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Cut the chicken breast and the peeled sweet potato into uniform half-inch cubes to ensure even cooking.

• 3

  In a medium mixing bowl, whisk together the melted coconut oil, coconut sugar, sea salt, cinnamon, and smoked paprika.

• 4

  Add the chicken and sweet potato cubes to the bowl and toss thoroughly until every piece is well-coated in the spice glaze.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't touching so they can crisp up properly.

• 6

  Roast for 20 to 25 minutes, flipping the bites halfway through, until the chicken is cooked through and the sweet potatoes have caramelized edges.

• 7

  Place the fresh baby spinach in a serving bowl and top with the hot chicken and potato bites to lightly wilt the greens.