NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

2 tsp extra virgin olive oil

1 tbsp Dijon mustard

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup arugula

2 slices tomato

PREPARATION

• 1

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

• 2

  Slice the sweet potato into 1/2-inch thick rounds. Toss them with 1 teaspoon of olive oil and a pinch of sea salt.

• 3

  Arrange the sweet potato rounds on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden brown.

• 4

  While the potatoes roast, season the chicken breast on both sides with sea salt, black pepper, and garlic powder.

• 5

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken and sear for 6-8 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small bowl, whisk together the Dijon mustard and honey until smooth.

• 7

  Once the chicken is cooked, let it rest for 5 minutes before slicing it into thick strips.

• 8

  Assemble your sandwiches by using two large sweet potato rounds as the 'bun.' Layer with arugula, tomato slices, chicken strips, and a generous drizzle of the honey-mustard sauce.