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 line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss with 0.5 tbsp of the olive oil and a pinch of sea salt.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Sear the chicken for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing.

• 8

  In the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until they begin to soften.

• 9

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

• 10

  Stir the lemon juice into the vegetable mixture to brighten the flavors.

• 11

  Divide the roasted sweet potatoes and the vegetable mixture between plates or meal prep containers.

• 12

  Top with the sliced chicken and fresh avocado slices before serving.