NUTRITION

SERVINGS

INGREDIENTS

3 oz salmon fillet

3 oz chicken breast

0.5 medium sweet potato

0.25 cup black beans

0.25 cup corn kernels

1 cup fresh spinach

0.5 cup cucumber

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into small half-inch cubes. Toss them on one side of the baking sheet with 0.5 tsp of olive oil and a pinch of sea salt.

• 3

  Roast the sweet potatoes for 12 minutes to give them a head start.

• 4

  While potatoes roast, season the salmon fillet and chicken breast with the remaining olive oil, dried oregano, sea salt, and black pepper.

• 5

  Remove the tray from the oven. Move the potatoes to one side and add the chicken, salmon, black beans, and corn to the other side of the tray.

• 6

  Return the tray to the oven and roast for another 12-15 minutes until the chicken reaches an internal temperature of 165°F and the salmon flakes easily with a fork.

• 7

  Place the fresh spinach in a serving bowl. Top with the roasted sweet potato, black beans, and corn mixture.

• 8

  Slice the roasted chicken and place it alongside the salmon on top of the greens.

• 9

  Garnish with sliced fresh cucumbers and a bright squeeze of lemon juice before serving.