NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium purple sweet potato

0.5 tbsp ghee

2 tbsp unsweetened almond milk

1 cup fresh spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F. Pierce the purple sweet potato several times with a fork and place it on a parchment-lined baking sheet.

• 2

  Roast the sweet potato for 45-50 minutes, or until completely tender when pierced with a knife.

• 3

  While the potato is roasting, season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 4

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken breast and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the skillet and drizzle with lemon juice. Let it rest for 5 minutes before slicing.

• 6

  In the same skillet, add the fresh spinach and sauté for 1-2 minutes until just wilted, then remove from heat.

• 7

  Once the sweet potato is finished, carefully peel off the skin and place the flesh in a bowl. Add the ghee and almond milk, then mash with a fork or potato masher until smooth and creamy.

• 8

  Plate the purple mash, top with the sautéed spinach, and arrange the sliced chicken breast on top to serve.