NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 tbsp Honey

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

1 cup Baby spinach

1 tsp Apple cider vinegar

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice it into uniform 1/2-inch cubes, then cut the chicken breast into similar bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, honey, garlic powder, sea salt, and black pepper until well combined.

• 4

  Place the chicken and sweet potato cubes in a large bowl, pour the honey mixture over them, and toss thoroughly to ensure every piece is coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between pieces so they roast rather than steam.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are fork-tender and the chicken is golden and cooked through.

• 7

  While the tray is roasting, place the baby spinach in a serving bowl and lightly drizzle with apple cider vinegar.

• 8

  Remove the tray from the oven and pile the warm roasted chicken and sweet potatoes directly onto the spinach so it wilts slightly before serving.