NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 tbsp honey

1 tbsp lime juice

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

1 tsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1-inch cubes; slice the chicken breast into similar bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the honey, lime juice, olive oil, garlic powder, sea salt, and black pepper until well combined.

• 4

  Place the chicken and sweet potato cubes on the prepared baking sheet and pour the honey-lime glaze over them, tossing thoroughly to ensure every piece is coated.

• 5

  Spread the mixture into a single layer, ensuring there is space between the pieces so they roast rather than steam.

• 6

  Roast in the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sweet potatoes are tender with golden edges.

• 7

  Place the fresh baby spinach in a serving bowl and top with the hot roasted chicken and sweet potato mixture.

• 8

  Garnish with freshly chopped cilantro and an extra squeeze of lime if desired before serving.