NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

0.25 cup Full-fat coconut milk

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and dice the sweet potato into small, uniform cubes.

• 2

  Toss the sweet potato cubes with half of the olive oil, a pinch of sea salt, and black pepper, then roast on a parchment-lined tray for 20-25 minutes until tender.

• 3

  Season the chicken breast evenly on both sides with the onion powder, dried oregano, and the remaining salt and pepper.

• 4

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

• 5

  Remove the chicken from the pan and lower the heat to medium; add the minced garlic and coconut milk to the skillet, scraping up any browned bits from the bottom.

• 6

  Simmer the sauce for 2-3 minutes until it thickens slightly, then stir in the spinach until just wilted.

• 7

  Plate the roasted sweet potatoes and chicken breast, then generously spoon the creamy coconut sauce over the top.