NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup green lentils

0.25 cup sweet potato

0.25 cup butternut squash

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 cup baby spinach

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potato and butternut squash with half of the olive oil and a pinch of sea salt and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 20-25 minutes until tender and caramelized.

• 4

  While vegetables roast, season the chicken breast with garlic powder, smoked paprika, and the remaining salt and pepper.

• 5

  Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a large serving bowl, combine the cooked green lentils with the fresh baby spinach and the roasted vegetables.

• 7

  Slice the cooked chicken breast into strips and place them over the lentil and vegetable mixture.

• 8

  Drizzle the entire bowl with lemon juice and the remaining olive oil before serving.