NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1 oz feta cheese

0.5 cup chickpeas

2 cups baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and place them on one side of the baking sheet.

• 3

  Season the chicken breast with the sea salt, black pepper, and dried oregano, then place it on the other side of the baking sheet.

• 4

  Drizzle half of the olive oil over the sweet potatoes and toss to coat evenly.

• 5

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into bite-sized strips.

• 7

  In a large serving bowl, combine the baby spinach, chickpeas, roasted sweet potatoes, and sliced chicken.

• 8

  Whisk the remaining olive oil with the lemon juice and drizzle over the salad, tossing gently to combine.

• 9

  Top with the crumbled feta cheese and serve immediately while the roasted elements are still warm.