NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 medium sweet potato

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 cup baby spinach

0.25 cup red onion

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with half the olive oil, sea salt, and smoked paprika.

• 3

  Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are tender and slightly caramelized on the edges.

• 4

  While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Add the ground chicken to the skillet, breaking it into small crumbles with a spatula, and season with garlic powder and black pepper.

• 6

  Cook the chicken undisturbed for 3 to 4 minutes to develop a golden-brown crust, then stir and continue cooking until fully browned.

• 7

  Add the finely diced red onion to the skillet and sauté for 3 minutes until softened, then stir in the baby spinach until just wilted.

• 8

  Divide the roasted sweet potatoes and the crispy chicken mixture into bowls and garnish with freshly chopped parsley before serving.