NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tbsp olive oil

1 cup mixed greens

0.5 cup cucumber

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with 0.5 tbsp olive oil and half of the salt and pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and tender.

• 4

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

• 5

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

• 6

  In a small bowl, whisk the lemon juice with a teaspoon of water to create a light, bright dressing.

• 7

  Toss the mixed greens and sliced cucumber with the lemon dressing in a medium bowl until well coated.

• 8

  Slice the chicken breast into strips and serve immediately alongside the roasted sweet potatoes and the fresh garden salad.