NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Sweet potato

1 oz Feta cheese

2 cups Mixed greens

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform half-inch cubes for even roasting.

• 3

  Toss the sweet potato cubes on the baking sheet with half of the olive oil, a pinch of sea salt, and a pinch of black pepper.

• 4

  Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges are slightly caramelized.

• 5

  While the potatoes roast, season the chicken breast with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked.

• 7

  Remove the chicken from the heat, let it rest for 5 minutes, then slice it into thin strips.

• 8

  In a small bowl, whisk together the plain Greek yogurt and lemon juice until the dressing is smooth.

• 9

  Place the mixed greens in a large bowl and top with the roasted sweet potatoes, sliced chicken, and crumbled feta cheese.

• 10

  Drizzle the lemon-yogurt dressing over the salad and toss gently before serving.