NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 cup sweet potato

0.5 cup black beans

1 cup baby spinach

0.5 tsp extra virgin olive oil

1 tbsp plain Greek yogurt

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp lime juice

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 the extra virgin olive oil, ground cumin, smoked paprika, and half of the sea salt and black pepper.

• 3

  Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

• 4

  Season the chicken breast with the remaining sea salt and black pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  While the chicken rests, warm the black beans in a small saucepan over medium heat until heated through.

• 6

  In a small ramekin, whisk together the plain Greek yogurt and lime juice until smooth to create a light dressing.

• 7

  Assemble the bowl by placing the baby spinach at the base, then topping with the roasted sweet potatoes, warm black beans, and the sliced chicken breast.

• 8

  Drizzle the lime-yogurt sauce over the entire bowl and serve immediately while warm.