NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup mushrooms

1 tbsp olive oil

0.25 cup Greek yogurt

0.5 tsp smoked paprika

0.5 tsp dried thyme

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 large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then slice the mushrooms into thick halves.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and rub with the remaining olive oil, dried thyme, garlic powder, and the rest of the salt and pepper.

• 5

  Spread the seasoned vegetables in a single layer on the other side of the baking sheet around the chicken.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Plate the roasted chicken and vegetables, serving with a dollop of cool Greek yogurt on the side to balance the smoky heat.