NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 cup black beans

1 tsp olive oil

1 cup baby spinach

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

1 tbsp lime juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces and place them on the prepared baking sheet.

• 3

  Toss sweet potato cubes with 0.5 tsp olive oil, chili powder, and a pinch of sea salt.

• 4

  Roast for 20-25 minutes until the edges are golden brown and the centers are soft.

• 5

  While potatoes roast, season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tsp olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing into thin strips.

• 8

  Rinse and drain the black beans, then warm them briefly in a small saucepan over low heat.

• 9

  Place the baby spinach in a large bowl and top with the roasted sweet potatoes, warm black beans, and sliced chicken.

• 10

  Garnish with sliced avocado and a fresh squeeze of lime juice before serving.