NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

200 grams Sweet Potato, cubed

1 tablespoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 cup Cherry Tomatoes, halved

1 cup Fresh Arugula

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil, sea salt, and cracked black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, season the chicken breast with garlic powder, dried oregano, and the remaining olive oil.

• 5

  Move the sweet potatoes to one side of the tray and add the chicken breast and halved cherry tomatoes to the other side.

• 6

  Bake for an additional 18-20 minutes or until the chicken reaches an internal temperature of 165°F.

• 7

  In a small bowl, whisk the Greek yogurt with a teaspoon of lemon juice or water to create a light crema.

• 8

  Place the fresh arugula in a serving bowl, top with the roasted tomato medley and sweet potatoes, and slice the chicken to lay over the greens.

• 9

  Drizzle the yogurt crema over the dish before serving.