NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

120g Sweet Potato, cubed

2 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato into 1/2-inch pieces.

• 3

  Toss the sweet potato cubes with 1 teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 4

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

• 5

  While the potatoes roast, season the chicken breast on both sides with dried thyme, rosemary, salt, and pepper.

• 6

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Add the chicken breast to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the skillet and let it rest on a cutting board for 3-5 minutes.

• 9

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 10

  Add the fresh spinach to the skillet and toss for 1-2 minutes until just wilted.

• 11

  Slice the chicken and serve it alongside the roasted sweet potatoes and wilted spinach.