NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1 tbsp Olive oil

1 medium Sweet potato

1 cup Cauliflower rice

1 cup Bell peppers

2 cups Fresh spinach

0.5 whole Avocado

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and dice the sweet potato into small, uniform cubes.

• 2

  Toss the sweet potato cubes with half of the olive oil and a pinch of salt, then roast on a parchment-lined tray for 20-25 minutes until tender and golden.

• 3

  Season the chicken breast on both sides with the sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked through.

• 5

  Remove the chicken from the pan to rest, and in the same skillet, add the sliced bell peppers, sautéing for 3 minutes.

• 6

  Add the cauliflower rice and spinach to the skillet, stirring constantly until the spinach is wilted and the rice is heated through.

• 7

  Drizzle the lemon juice over the vegetable mixture and serve the sliced chicken on top with fresh avocado slices.