NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

6 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Slice the sweet potato into uniform 1/2-inch thick fries and place them in a large mixing bowl.

• 3

  Toss the sweet potato fries with half of the olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the fries in a single layer on the prepared baking sheet, ensuring they aren't touching to achieve maximum crispiness.

• 5

  Season the chicken breast with the remaining olive oil and a pinch of the spice blend, then place it on a separate section of the baking sheet or a small roasting pan.

• 6

  Bake for 20-25 minutes, flipping the fries halfway through, until the chicken reaches an internal temperature of 165°F and the fries are golden brown.

• 7

  Toss the baby arugula with lemon juice in a small bowl to serve as a fresh, peppery base.

• 8

  Plate the crispy sweet potato fries and sliced chicken over the arugula and enjoy immediately.