NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

0.5 medium Yukon gold potato

0.25 whole Avocado

0.25 cup Non-fat Greek yogurt

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato and Yukon gold potato into uniform 1/2-inch cubes.

• 3

  In a large bowl, toss the potato cubes with the olive oil and half of the sea salt, black pepper, and smoked paprika.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes are roasting, season the chicken breast evenly with the remaining salt, pepper, paprika, and garlic powder.

• 6

  Remove the tray from the oven, move the potatoes to one side, and place the chicken breast on the other side.

• 7

  Return the tray to the oven and roast for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 8

  In a small ramekin, whisk together the Greek yogurt and lime juice until the mixture is smooth and pourable.

• 9

  Slice the chicken into strips and the avocado into thin wedges.

• 10

  Assemble the bowl by placing the roasted potatoes and chicken at the base, then top with avocado and a generous drizzle of the lime-yogurt sauce.