NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice it into half-inch cubes, then finely chop the red bell pepper and red onion.

• 3

  Place the sweet potatoes, peppers, and onions on the baking sheet and toss with 0.5 tbsp of olive oil, smoked paprika, garlic powder, and half of the salt and pepper.

• 4

  Spread the vegetables in a single layer and roast for 20 to 25 minutes, tossing halfway through, until the potatoes are tender and golden brown.

• 5

  While the hash roasts, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 6

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

• 7

  Sear the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F and the outside is nicely browned.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 9

  Divide the roasted sweet potato hash between plates and top with the sliced chicken breast.

• 10

  Garnish with freshly chopped parsley and serve immediately while hot.