NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 medium sweet potato

0.25 cup black beans

0.5 tsp olive oil

0.25 cup tomato puree

1 tbsp chipotle peppers in adobo

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 whole avocado

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then roast for 20-25 minutes until tender and slightly browned.

• 3

  While potatoes roast, heat the olive oil in a medium skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the chicken breast, tomato puree, chipotle peppers, sea salt, and black pepper to the skillet with a splash of water.

• 5

  Cover and simmer for 12-15 minutes, or until the chicken is cooked through and easily shreds with two forks.

• 6

  Shred the chicken directly in the pan, stirring it into the sauce to ensure every piece is coated.

• 7

  Stir in the black beans and cook for an additional 2 minutes until they are heated through.

• 8

  Plate the roasted sweet potatoes and top with the shredded chipotle chicken mixture.

• 9

  Finish the dish with fresh avocado slices and a bright squeeze of lime juice.