NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

2 cups fresh spinach

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Peel the sweet potato and cut it into 1/2-inch cubes.

• 2

  On a parchment-lined baking sheet, toss the sweet potato cubes with 0.5 tbsp of olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.

• 5

  Heat a grill pan or cast-iron skillet over medium-high heat. Once hot, grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the heat and squeeze the fresh lemon juice over it. Let it rest for 5 minutes before slicing.

• 7

  In a separate skillet, heat the remaining 0.5 tbsp of olive oil over medium heat. Add the minced garlic clove and sauté for 30 seconds until fragrant.

• 8

  Add the fresh spinach to the skillet and toss constantly until just wilted, which should take about 1-2 minutes.

• 9

  Plate the sliced grilled chicken alongside the roasted sweet potatoes and the sautéed spinach for a clean and balanced meal.