NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

3 oz chicken breast

0.5 cup black beans

0.13 cup non-fat Greek yogurt

2 tbsp fresh salsa

0.13 whole avocado

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Scrub the sweet potato clean, pierce it several times with a fork, and roast for 45-50 minutes until the center is tender and the skin is slightly crisp.

• 3

  While the potato roasts, season the chicken breast with cumin, chili powder, garlic powder, sea salt, and black pepper.

• 4

  Cook the chicken in a non-stick skillet over medium heat until fully cooked, then use two forks to shred it into bite-sized pieces.

• 5

  Warm the black beans in a small saucepan or microwave, then toss them with the shredded chicken and a squeeze of fresh lime juice.

• 6

  Slice the roasted sweet potato lengthwise and gently fluff the orange flesh with a fork to create a well.

• 7

  Pile the chicken and bean mixture high into the sweet potato cavity.

• 8

  Finish with a dollop of Greek yogurt, fresh salsa, diced avocado, and a sprinkle of cilantro for a vibrant, nutrient-dense meal.