NUTRITION

SERVINGS

INGREDIENTS

7 oz canned chicken breast

1 medium sweet potato

0.5 tbsp olive oil

2 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp maple syrup

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes.

• 3

  Toss the sweet potato cubes on the baking sheet with the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast for 20 to 25 minutes, tossing halfway through, until the edges are golden brown and caramelized.

• 5

  While the potatoes roast, combine the tomato paste, apple cider vinegar, maple syrup, smoked paprika, garlic powder, onion powder, and the remaining salt and pepper in a small saucepan over medium-low heat.

• 6

  Whisk the sauce until smooth and slightly bubbling, then reduce heat to low.

• 7

  Drain the canned chicken thoroughly and use a fork to flake the meat into the saucepan.

• 8

  Stir the chicken into the barbecue sauce until evenly coated and heated through, then serve immediately alongside the roasted sweet potatoes.