NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 tbsp Avocado oil

1 cup Fresh spinach

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

  Peel and dice the sweet potato into uniform half-inch cubes, then soak them in a bowl of cold water for 10 minutes to remove excess starch.

• 2

  While the potatoes soak, cut the chicken breast into bite-sized pieces and season thoroughly with sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Drain the sweet potatoes and pat them completely dry with a clean kitchen towel to ensure they crisp up in the pan.

• 4

  Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat.

• 5

  Add the diced sweet potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are tender and caramelized on the edges.

• 6

  Add the diced chicken and red bell peppers to the skillet, sautéing for another 5-7 minutes until the chicken is cooked through and no longer pink.

• 7

  Add the fresh spinach to the pan and toss for 30-60 seconds until just wilted, then remove from heat and serve immediately.