NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

0.5 tbsp Olive oil

1 cup Cucumber

0.5 cup Cherry tomatoes

0.5 oz Bellagio cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss with half of the olive oil and a pinch of sea salt.

• 3

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

• 4

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

• 5

  Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the surface is golden brown.

• 7

  While the chicken rests, slice the cucumber and halve the cherry tomatoes, combining them in a small bowl.

• 8

  Plate the seared chicken alongside the roasted sweet potatoes and the fresh vegetable salad.

• 9

  Crumble the Bellagio cheese over the warm chicken and sweet potatoes just before serving to allow it to soften slightly.