NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

180g Sweet Potato, cubed

2 cups Mixed Greens

2 tbsp Non-fat Greek Yogurt

50g Apple, sliced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20 to 25 minutes until they are tender and slightly browned.

• 4

  While the potatoes roast, season the chicken breast with dried oregano, salt, and pepper.

• 5

  Grill the chicken over medium-high heat for about 6 to 7 minutes per side or until the internal temperature reaches 165°F.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining half teaspoon of olive oil to create a creamy dressing.

• 7

  Slice the grilled chicken into strips and thinly slice the apple.

• 8

  Place the mixed greens in a large bowl and top with the roasted sweet potatoes, grilled chicken, and apple slices.

• 9

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