NUTRITION

SERVINGS

INGREDIENTS

3.7 oz Chicken Breast

3.5 oz Sweet Potato

2 cups Mixed Greens

0.5 cup Cucumber

0.5 cup Cherry Tomatoes

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into bite-sized pieces, then toss with half a teaspoon of the olive oil and a pinch of salt.

• 3

  Roast the sweet potato cubes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 4

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

• 5

  While the chicken and potatoes cook, whisk together the remaining olive oil, lemon juice, and Dijon mustard in a small bowl to create the dressing.

• 6

  In a large salad bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.

• 7

  Slice the grilled chicken into strips and add them to the salad along with the roasted sweet potatoes.

• 8

  Drizzle the lemon-Dijon dressing over the salad and toss gently before serving.