NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

5 oz chicken breast

1 tbsp olive oil

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 cup baby spinach

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Wash the sweet potato thoroughly and cut it into even wedges, approximately 1/2 inch thick.

• 3

  In a large bowl, toss the wedges with half of the olive oil, half of the sea salt, half of the black pepper, and all of the smoked paprika.

• 4

  Arrange the wedges in a single layer on the prepared baking sheet, ensuring they do not overlap so they can crisp properly.

• 5

  Roast the sweet potatoes for 25 to 30 minutes, flipping halfway through, until the edges are golden brown and crispy.

• 6

  While the potatoes roast, season the chicken breast with the remaining salt, pepper, and the garlic powder.

• 7

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

• 8

  Allow the chicken to rest for 3 minutes before slicing it into strips.

• 9

  Plate the crispy sweet potato wedges alongside the sliced chicken on a fresh bed of baby spinach.