NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Zucchini

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 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the chicken breast, sweet potato, and zucchini into uniform 1-inch cubes to ensure everything cooks evenly.

• 3

  In a large mixing bowl, combine the diced chicken and vegetables with the extra virgin olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Toss the ingredients thoroughly until every piece is well-coated in the oil and spice mixture.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pan so the vegetables roast rather than steam.

• 6

  Roast for 20 to 25 minutes, tossing the medley halfway through, until the chicken is cooked through and the sweet potatoes are fork-tender with golden edges.

• 7

  Remove from the oven and garnish with freshly chopped parsley before serving.