NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet potato

0.5 cup Canned black beans

4 oz Chicken breast

0.5 tbsp Olive oil

0.25 cup Non-fat Greek yogurt

1 cup Baby spinach

0.5 tsp Cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into uniform half-inch cubes and toss them in a bowl with half of the olive oil, cumin, chili powder, sea salt, and black pepper.

• 3

  Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are tender and caramelized on the edges.

• 4

  Season the chicken breast with the remaining salt and pepper, then pan-sear in a skillet over medium-high heat with the remaining olive oil until the internal temperature reaches 165°F.

• 5

  While the chicken rests, rinse and drain the black beans, then briefly warm them in a small saucepan over low heat with a tablespoon of water.

• 6

  In a small mixing bowl, whisk together the non-fat Greek yogurt and lime juice until the consistency is thin enough to drizzle.

• 7

  Assemble the bowl by placing a generous bed of baby spinach at the bottom, then topping with the roasted sweet potatoes, warm black beans, and sliced chicken breast.

• 8

  Finish the dish by drizzling the creamy lime-yogurt sauce over the top and serve immediately.