NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast Tenders

120 grams Sweet Potato, cubed

150 grams Butternut Squash, cubed

1 teaspoon Extra Virgin Olive Oil

1/3 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

PREPARATION

• 1

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

• 2

  Peel the sweet potato and butternut squash, then dice them into uniform 1-inch cubes to ensure even roasting.

• 3

  Place the cubed vegetables on the baking sheet and toss with half of the olive oil and a pinch of salt and pepper.

• 4

  Roast the vegetables in the oven for 25 to 30 minutes, tossing halfway through, until they are tender and have developed golden brown edges.

• 5

  While the vegetables are roasting, season the chicken breast tenders evenly with garlic powder, dried oregano, salt, and pepper.

• 6

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

• 7

  Place the chicken tenders in the pan and grill for 3 to 4 minutes per side, or until they are cooked through and have nice grill marks.

• 8

  Remove the chicken from the heat and let it rest for two minutes before serving alongside the roasted sweet potato and squash.