NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 tbsp olive oil

1 cup mushrooms

1 medium green bell pepper

2 cloves garlic

1 tbsp fresh ginger

0.5 cup carrots

0.5 cup celery

0.5 tsp ground coriander

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 for easy cleanup.

• 2

  Peel and dice the sweet potato into 1-inch cubes, then toss them with half of the olive oil and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until they are tender and golden brown.

• 4

  While the potatoes roast, mince the garlic cloves and finely grate the fresh ginger.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat, then add the chicken breast strips and sear until browned.

• 6

  Add the sliced mushrooms, green peppers, carrots, and celery to the skillet, sautéing for 5-7 minutes until the vegetables are tender-crisp.

• 7

  Stir in the minced garlic, grated ginger, and ground coriander, cooking for an additional 2 minutes until the aromatics are fragrant.

• 8

  Season the chicken and vegetable mixture with the remaining sea salt and black pepper.

• 9

  Plate the roasted sweet potatoes and top with the ginger-garlic chicken and vegetable medley for a complete, clean meal.