NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken tenders

1 cup Frozen sweet potatoes

0.25 cup Canned cannellini beans

0.25 cup Canned corn

2 tbsp Sliced black olives

0.25 whole White onion

2 clove Garlic

0.5 tbsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Finely dice the white onion and mince the garlic cloves.

• 3

  Place the frozen sweet potatoes on one side of the baking sheet and toss them with half of the olive oil, sea salt, and black pepper.

• 4

  Arrange the chicken tenders on the other side of the sheet, brushing them with the remaining olive oil and seasoning evenly with the dried oregano, salt, and pepper.

• 5

  Slide the pan into the oven and roast for 15 minutes.

• 6

  Remove the pan from the oven, flip the chicken tenders, and stir the sweet potatoes.

• 7

  Add the diced onion, minced garlic, drained beans, and drained corn to the center of the pan, tossing them lightly with the sweet potatoes.

• 8

  Return the pan to the oven for another 10 to 12 minutes until the chicken is cooked through and the sweet potatoes are tender and golden.

• 9

  Remove from the oven, sprinkle the sliced black olives over the top, and finish with a fresh drizzle of lemon juice before serving.