NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup sweet potato

0.75 tbsp extra virgin olive oil

2 cups baby arugula

0.5 tbsp raw pumpkin seeds

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, and slice the chicken breast into even, bite-sized strips.

• 3

  In a mixing bowl, toss the chicken and sweet potato cubes with 0.5 tbsp of the olive oil, sea salt, black pepper, garlic powder, and smoked paprika until thoroughly coated.

• 4

  Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring they aren't crowded so they roast rather than steam.

• 5

  Roast for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the sweet potatoes are tender and browned on the edges.

• 6

  While the tray roasts, whisk together the remaining 0.25 tbsp of olive oil and the lemon juice in a large salad bowl.

• 7

  Add the baby arugula to the bowl and toss gently to coat the leaves with the lemon dressing.

• 8

  Top the arugula with the warm roasted chicken and sweet potatoes, sprinkle with raw pumpkin seeds, and serve immediately.