NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

0.5 tbsp olive oil

1 cup fresh spinach

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  In a bowl, toss the sweet potato cubes with half of the olive oil, smoked paprika, and a portion of the sea salt and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden brown.

• 5

  While the potatoes roast, season the chicken breast on both sides with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 minutes per side.

• 7

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

• 8

  In the same skillet, add the diced bell peppers and sauté for 3 minutes, then add the spinach and cook until just wilted.

• 9

  Divide the sautéed vegetables and roasted sweet potatoes into a bowl and top with the sliced chicken breast.