NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

5 oz chicken breast

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 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 (220°C) and line a large baking sheet with parchment paper.

• 2

  Wash the sweet potato and cut it into uniform wedges, about 1/2-inch thick.

• 3

  In a large bowl, toss the sweet potato wedges with 0.5 tbsp of olive oil, half of the salt, pepper, garlic powder, and smoked paprika until evenly coated.

• 4

  Spread the wedges in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.

• 8

  Place the fresh baby spinach on a plate and top with the crispy sweet potato wedges and the sliced chicken breast.