NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup sweet potato

1 cup baby carrots

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp pomegranate juice

1 tsp apple cider vinegar

1 tsp extra virgin olive oil

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized popcorn pieces and cube the sweet potato into half-inch chunks.

• 3

  In a large bowl, toss the chicken, sweet potato, and baby carrots with avocado oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are tender.

• 5

  While the bowl base roasts, whisk together the pomegranate juice, apple cider vinegar, olive oil, and Dijon mustard in a small jar until emulsified.

• 6

  Transfer the roasted chicken and vegetables to a serving bowl and drizzle the fresh pomegranate dressing over the top before serving.