NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tsp extra virgin olive oil

2 cup arugula

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat a grill pan over medium-high heat and preheat the oven to 400°F.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then roast on a parchment-lined tray for 20 minutes until tender.

• 3

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 4

  Grill the chicken for 6-8 minutes per side until charred and cooked through to an internal temperature of 165°F.

• 5

  In a small bowl, whisk together the lemon juice, dijon mustard, olive oil, and the remaining salt, pepper, and oregano.

• 6

  Thinly slice the red onion and halve the cherry tomatoes.

• 7

  Place the arugula in a large bowl and top with the roasted sweet potatoes, tomatoes, and onions.

• 8

  Slice the grilled chicken into strips, place on top of the salad, and drizzle with the zesty dressing.