NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

2 cups Baby spinach

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and cut the chicken breast into bite-sized pieces.

• 3

  Place the sweet potatoes and chicken on the baking sheet; drizzle with 0.5 tbsp of olive oil and season with garlic powder, smoked paprika, and half of the salt and pepper.

• 4

  Toss well to coat and spread in a single layer, then roast for 20-25 minutes until the chicken is golden and the sweet potatoes are tender.

• 5

  While roasting, prepare the dressing by whisking together the remaining 0.5 tbsp of olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper in a small bowl.

• 6

  In a large serving bowl, combine the baby spinach and diced red bell pepper.

• 7

  Add the warm roasted chicken and sweet potatoes to the bowl, drizzle with the lemon-Dijon vinaigrette, and toss gently until the greens are slightly wilted and everything is well combined.