NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 tbsp olive oil

2 cups arugula

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes to ensure they roast evenly.

• 3

  Place the sweet potato cubes on the baking sheet and toss with 0.5 tbsp of olive oil and the smoked paprika.

• 4

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and caramelized.

• 5

  While the potatoes are roasting, season both sides of the chicken breast with garlic powder, sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  In a small mixing bowl, whisk together the lemon juice and a tiny pinch of sea salt.

• 9

  Place the arugula in a separate bowl and toss with the lemon dressing until lightly coated.

• 10

  Slice the chicken breast into strips and serve immediately alongside the roasted sweet potatoes and the fresh arugula salad.