NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

0.5 medium sweet potato

2 cups spinach

1 tsp olive oil

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp Greek yogurt

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and drain the chickpeas, patting them dry with a towel.

• 3

  Toss the sweet potato and chickpeas on the baking sheet with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Roast for 20-25 minutes, tossing halfway through, until the potatoes are tender and the chickpeas are slightly crispy.

• 5

  While the vegetables roast, grill or pan-sear the chicken breast over medium-high heat until cooked through, then slice into strips.

• 6

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create the dressing.

• 7

  Place the fresh spinach in a bowl, top with the roasted sweet potatoes, chickpeas, and chicken, then finish with the yogurt drizzle.