NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground chicken

0.5 tbsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 cup Sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Dice the sweet potato into small half-inch cubes and spread them on the baking sheet, misting lightly with oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 18-20 minutes until they are tender and slightly golden on the edges.

• 4

  While the potatoes roast, heat the olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the ground chicken to the skillet, breaking it into small crumbles with a wooden spoon until it is fully browned.

• 6

  Stir in the diced onion, bell pepper, and zucchini, cooking for about 5 minutes until the vegetables reach a crisp-tender texture.

• 7

  Add the minced garlic, sea salt, black pepper, and dried oregano, sautéing for an additional 2 minutes until fragrant.

• 8

  Remove the skillet from the heat and serve the savory chicken and vegetable mixture immediately alongside the roasted sweet potato cubes.