NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

0.5 cup Black beans

0.5 tbsp Olive oil

1 cup Baby spinach

0.5 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Lime juice

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  In a bowl, toss the sweet potato cubes with half of the olive oil, half of the chili powder, half of the cumin, and a pinch of salt and pepper.

• 4

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

• 5

  While the potatoes roast, season the chicken breast with the remaining chili powder, cumin, salt, and pepper.

• 6

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

• 7

  Rinse and drain the black beans, then warm them briefly in a small saucepan over low heat.

• 8

  Slice the cooked chicken into thin strips.

• 9

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

• 10

  Garnish with chopped fresh cilantro and a bright drizzle of lime juice before serving.