NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tbsp honey

0.5 tbsp extra virgin olive oil

1 tsp apple cider vinegar

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then slice the chicken breast into similar bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the honey, extra virgin olive oil, apple cider vinegar, ground cinnamon, sea salt, and black pepper until well combined.

• 4

  Place the chicken and sweet potato cubes in a large bowl, pour the honey glaze over them, and toss thoroughly to ensure every piece is well coated.

• 5

  Spread the mixture onto the prepared baking sheet in a single even layer, ensuring pieces are not overcrowded to allow for proper browning.

• 6

  Roast in the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sweet potatoes are tender with golden edges.

• 7

  Remove from the oven and serve the warm roasted chicken and potatoes over a fresh bed of baby spinach, allowing the heat to slightly wilt the greens.