NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 medium sweet potato

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1.5 tbsp olive oil

1 tbsp gochujang

1 tbsp tamari

1 tsp garlic powder

1 tsp smoked paprika

0.25 whole avocado

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.

• 2

  Chop the sweet potato, zucchini, red onion, and bell pepper into uniform bite-sized pieces.

• 3

  Toss the vegetables on the prepared baking sheet with 1 tablespoon of olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 25 to 30 minutes until the sweet potatoes are tender and the edges are golden.

• 5

  In a small bowl, whisk together the gochujang, tamari, garlic powder, smoked paprika, and the remaining olive oil.

• 6

  Coat the chicken breast thoroughly with the spicy marinade and let it sit for at least 10 minutes.

• 7

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 8 minutes per side until charred and cooked through.

• 8

  Slice the chicken and serve it alongside the roasted vegetables with fresh avocado slices on top.