NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup okra

0.5 medium red onion

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp apple cider vinegar

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into half-inch cubes and trim the stem ends off the okra, leaving them whole or slicing them in half lengthwise.

• 3

  Place the chicken breast, sweet potato cubes, and okra onto the prepared baking sheet in a single layer.

• 4

  Drizzle everything with olive oil and sprinkle evenly with the garlic powder, smoked paprika, sea salt, and black pepper.

• 5

  Toss the vegetables to ensure they are well-coated and flip the chicken to season both sides.

• 6

  Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  While the tray is roasting, thinly slice the red onion and toss it in a small bowl with the apple cider vinegar and chopped parsley.

• 8

  Let the chicken rest for 5 minutes before slicing it, then serve it alongside the roasted vegetables and top with the tangy onion salad.