NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken Breast

150g Sweet Potato, cubed

1.5 cups Broccoli florets

2 tsp Olive Oil

2 tbsp Plain Non-fat Greek Yogurt

1 cup Mixed Salad Greens

Seasonings: Smoked paprika, garlic powder, salt, black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

• 3

  Roast the sweet potatoes for 10 minutes.

• 4

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

• 5

  Move the potatoes to one side of the sheet and place the chicken breast on the other side. Return to the oven and bake for 18-22 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken and potatoes finish roasting, steam the broccoli florets over boiling water for 4-5 minutes until tender-crisp and bright green.

• 7

  In a small bowl, whisk the Greek yogurt with a pinch of garlic powder and dried herbs to create a high-protein dipping sauce.

• 8

  Toss the mixed salad greens with the remaining teaspoon of olive oil and a squeeze of fresh lemon juice if desired.

• 9

  Plate the roasted chicken, sweet potatoes, and steamed broccoli alongside the fresh salad and serve with the yogurt sauce.