NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 cup corn kernels

0.25 cup Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 cup chicken broth

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1-inch pieces, then toss with 1 teaspoon of olive oil and a pinch of sea salt and black pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden brown.

• 4

  Season the chicken breast on both sides with the garlic powder and the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until fully cooked through.

• 6

  Remove the chicken from the pan and set it aside to rest.

• 7

  Add the corn kernels and chicken broth to the same skillet, scraping the bottom of the pan to release the flavorful browned bits.

• 8

  Simmer the corn for 3 minutes, then remove the skillet from the heat and stir in the Greek yogurt until a smooth, creamy sauce forms.

• 9

  Slice the chicken breast and plate it next to the roasted sweet potatoes.

• 10

  Drizzle the creamy corn sauce over the chicken and garnish with fresh chives before serving.