NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Canned chickpeas

0.5 medium Sweet potato

0.25 medium Plantain

1 tsp Extra virgin olive oil

0.25 cup Tomato puree

0.25 cup Vegetable broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

1 cup Fresh baby spinach

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potato and sliced plantain with the olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the plantains are caramelized.

• 4

  While roasting, heat a non-stick skillet over medium heat and sear the cubed chicken breast until golden on all sides.

• 5

  Add the minced garlic, chickpeas, tomato puree, vegetable broth, smoked paprika, and cumin to the skillet with the chicken.

• 6

  Reduce heat to low and simmer for 10-12 minutes until the sauce has thickened and the chicken is fully cooked through.

• 7

  Fold in the fresh baby spinach during the last minute of cooking until just wilted.

• 8

  Divide the roasted sweet potato and plantains into a bowl and top with the braised chicken and chickpea mixture.