NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

3 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

2 cup arugula

1 tbsp pumpkin seeds

1 tbsp lemon juice

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes, then slice the chicken breast into bite-sized strips.

• 3

  On the baking sheet, toss the chicken and sweet potatoes with 2 teaspoons of olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer and roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are tender and golden.

• 5

  While roasting, whisk together the remaining 1 teaspoon of olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

• 6

  Place the arugula in a large serving bowl and lightly toss with half of the prepared lemon-Dijon dressing.

• 7

  Add the warm roasted chicken and sweet potatoes to the bowl of greens.

• 8

  Top the salad with the crunchy pumpkin seeds and drizzle with the remaining dressing before serving immediately.